Butternut Squash Soup with Sausage, Pearled Barley, and Spinach

1. Preheat the oven to 400 degrees. Halve the butternut squash and remove the seeds. Brush the cut surfaces with olive oil and place cut sides down on a foil-lined baking sheet. Roast until the flesh is very tender.

2. Meanwhile, heat a large non-stick soup pot over medium heat. Crumble the sausages into the pot and saute until nicely browned and cooked through. Remove to a paper towel-lined plate to drain.

3. Add the onions to the pot, adding a little oil if needed. Saute until nicely softened. Remove to a small bowl.

4. Pour the chicken broth into the pot and add the barley. Bring to a boil and then simmer, covered, until the barley is tender.

5. When the squash is tender, cool slightly and then scrape the flesh into a food processor. Add the remaining 3 cups chicken stock, the sage, the lemon juice, and the reserved onions, and puree until smooth. You can also do this step in a blender, in batches.

6. Add the pureed squash to the fully cooked barley. Add the reserved sausage and the baby spinach and stir to combine. Heat gently for a few minutes until everything is warmed through. Taste and add salt and pepper.