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Butternut Squash and Barley Soup

I love to use my garden produce in this veggie-packed soup. Serve it with oatmeal dinner rolls and you've got a delicious, healthy dinner. —Julie Sloan, Osceola, Indiana
  • Total Time
    Prep: 25 min. Cook: 5-1/4 hours
  • Makes
    12 servings (3 quarts)


  • 1 small butternut squash (2-1/2 to 3 pounds), peeled and cut into 1-inch cubes (about 6 cups)
  • 4 cups water
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 3/4 cup medium pearl barley
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 2 garlic cloves, minced
  • 1 teaspoon rubbed sage
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 1 cup cubed cooked turkey


  • Place all ingredients, except turkey, in a 5- or 6-qt. slow cooker. Cook, covered, on low until squash and barley are tender, 5-7 hours.
  • Stir in turkey; cook, covered until heated through, about 15 minutes.
  • Freeze Option: Transfer to three 1-qt. freezer containers; cool. Cover and freeze for up to 3 months. To use frozen soup, thaw in the refrigerator. Place in a saucepan and heat through.

Test Kitchen tips
  • Leftover cubed or shredded turkey works well in this soup.
  • Nutrition Facts
    1 cup: 120 calories, 1g fat (0 saturated fat), 12mg cholesterol, 493mg sodium, 23g carbohydrate (4g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch.

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    Average Rating:
    • mel06010
      Nov 26, 2019

      Yummy... Even better left over!!