Butternut Squash and Barley Soup

Name: Butternut Squash and Barley Soup
Prep time: 25 min
Cook time: 5 h 10 min
Total time: 5 h 35 min
Yield: 12 servings (3 quarts).
Cuisine: Comfort Food Recipes, Comfort Food Soup Recipes
Ingredients: 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

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

Ingredients

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

Directions

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.