Ingredients

60g pearl barley

2 carrots, peeled and thickly sliced

2 garlic cloves, crushed

1 bouquet garni (bay leaf, thyme and parsley)

1 litre vegetable stock

800g butternut squash, peeled, deseeded and cut into bite-sized pieces

Chopped thyme leaves, to serve                                                                         

Method

1.           Place the barley in a large saucepan, cover with water and bring to the boil. Cook for 45 minutes, or until tender. Drain and return to the saucepan with the carrots, garlic, bouquet garni and stock. Bring to the boil, cover, reduce the heat to medium and simmer gently for 15-20 minutes.

2.           Add the butternut squash and continue to cook gently for 10-15 minutes. Season lightly, discard the bouquet garni and serve scattered with the chopped thyme.