Pearl Barley Soup with Butternut Squash Sausage
Ingredients
- 3 tablespoons olive oil
- 2 garlic cloves
- 1 red onion, grated
- 2 pounds or 6 cups of butternut squash, cubed
- 1 pound pork sausage, casings removed
- 6 ounces baby spinach leaves
- 1 cup pearl barley
- 10 cups chicken stock
- Kosher salt and fresh-cracked pepper, to taste
- freshly-grated Parmigiano-Reggiano, for serving
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