Roughly dice the squash (for small and medium varieties the skin is thin enough to leave on but if you have a really large one you may be better off peeling it). Slice the leeks and finely chop the shallots.

Heat a glug of olive oil in a large pan over a medium heat. Add the squash then cover with a lid and allow to cook for 5 mins.

Add the leeks and shallots and cook for another 5 mins.

Add the drained beans to the pan along with the pearl barley then cover with the stock. Bring to a simmer then leave to cook for 45 minutes, adding more water as needed, until the pearl barley is cooked.

To finish, stir through the kale until it wilts and season to taste then divide between bowls.