Spiced Butternut Squash & Toasted Barley Soup

A delicately spiced, hearty soup for those cold, dark winter days. Toasting the pearl barley in a dry pan before simmering in the aromatic stock imparts a nutty flavour, which, when added to the warmly spiced squash, makes for a healthy and satisfying lunch. There are many options for vegetable stock on the market, you may even be tempted to make your own, however I use stock pots which are easy to reconstitute and add some flavour. It is your choice, use what you have available or if not,