Peel the butternut squash, then cut in half lengthwise. Scoop out the seeds and discard. Then cut into 2 inch chunks and set aside.
Finely chop the onion and celery and mince the garlic.
Heat the olive oil in a large stockpot over medium heat. Add in the onion, celery, and garlic and lightly saute for 5-7 minutes or until tender and aromatic.
Add in the cubed butternut squash, thyme, sage, salt, pepper, and cayenne and let cook for another 2-3 minutes.
Deglaze the pan with the wine, making sure to scrape up any browned bits on the bottom of the pan. Then add in the vegetable stock and bay leaves and bring to a boil.
Reduce the heat to a simmer and add in the pearl barley. Simmer for 20-30 minutes or until the barley is cooked through (it should be tender but still chewy).
Add in the chopped kale and let cook gently until the kale is wilted, about 5 minutes.
Stir in the lemon juice, taste and adjust seasonings if desired.
Serve the butternut, barley, and kale soup immediately with crusty bread and enjoy!
Notes
Store in an airtight container in the fridge for up to 5 days!