A rich, bold, golden broth with sauteed acorn squash, kale, and barley. The perfect fall soup.
- 1 teaspoon of avocado oil
- 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
- Black pepper to taste
- ⅓ cup of barley
- 8 cups of coarsely chopped kale