Method

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For the soup

1. In a tray place the butternut squash and sweet potato, olive oil and ½ chilli. Mix well and place in a pre heated oven at 180c for 20-25 minutes or until lightly golden and roasted
2. In a pan add 2/3 of the butternut squash, sweet potato and chilli then cover with the stock and cook for 5 minutes over a high heat
3. In a liquidiser blend to a smooth soup, season and then add the remaining 1/3 roasted vegetables
4. Stir and season again

For the Barley

1. Boil and cook until soft, then drain and dry in a low oven over night
2. Deep fry in hot oil until puffed, seasoned and reserve