1 medium butternut squash (around 2.5 lbs), peeled and diced into 1″ cubes
4 Tablespoons extra virgin olive oil, divided
2 links of vegan Field Roast brand sausage, Smoked Apple Sage flavor
3 leeks, white and pale green parts only, washed and cut into thin half-moon slices
2 large cloves of garlic, minced
1 8 oz package of Cremini mushrooms, thinly sliced
2 cups Portobello mushroom soup
1/2 cup vegetable stock
1 teaspoon white miso
2 Tablespoons nutritional yeast
1/4 cup finely chopped fresh sage
1 Tablespoon finely chopped fresh rosemary
1 9 oz bag of baby spinach
Kosher salt and black pepper, to taste
3 cups cooked pearl barley (about 1 cup dry cooked per package directions)
2 Tablespoons fresh parsley, finely chopped