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Acorn Squash, Kale, and Barley Soup (Vegan)

A rich, bold, golden broth with sauteed acorn squash, kale, and barley. The perfect fall soup.
5 from 1 vote
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Course: Entree
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 -10
Author: Linda & Alex


  • 1 teaspoon of avocado oil
  • 1 medium red onion – finely diced
  • 1 large clove of garlic – minced
  • 1 large acorn squash aprox. 5 cups – peeled, seeded, and finely cubed
  • 2 quarts of vegetable broth
  • 2 teaspoons of finely ground sea salt add more or less according to your tastes
  • ¾ teaspoon of ground cumin
  • 2 tablespoons of fresh oregano leaves – finely chopped
  • Black pepper to taste
  • cup of barley
  • 8 cups of coarsely chopped kale


  • In a large soup pot heat the oil on medium heat. When the oil is hot add the onion and sauté until it’s transparent.
  • Add the squash and cook for five minutes or until the edges begin to brown. Add the garlic and cook for one minute. Add the broth, salt, cumin, oregano, and black pepper and stir to combine. Bring to a boil.
  • Add the barley, stir well and reduce the heat to a low simmer and cook for one hour. Add the kale and stir well. When it’s just wilted it’s ready to serve.
  • Enjoy!
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