Butternut squash soup plumps barley to a creamy consistency and infuses it with flavor as it cooks. Finely chopped vegetables cook in the same amount of time as the barley, for a one-pot meal that’s ready in about 20 minutes.
1 Preheat oven to 350˚F. Spread walnuts on baking sheet, and toast 8 to 10 minutes, or until lightly browned; set aside.
2 Meanwhile, pulse cauliflower and 2 Tbs. parsley in food processor, or until cauliflower is shredded. Transfer to bowl. Purée tofu in food processor 15 seconds, or until creamy; set aside.
3 Bring 2 cups soup to a boil in medium saucepan. Stir in cauliflower mixture, barley, and sage. Reduce heat to medium-low, and simmer, covered, 10 minutes, or until soup is absorbed, stirring occasionally. Add remaining ½ cup soup, carrots, and tofu. Cook, covered, 5 minutes, or until thickened, stirring occasionally. Serve risotto on bed of kale, sprinkled with walnuts and parsley.