Butternut Squash and Barley Soup
TOTAL TIME: Prep: 25 min. Cook: 5-1/4 hours
YIELD: 12 servings (3 quarts).
I love to use my garden produce in this veggie-packed soup. Serve it with bread or oatmeal dinner rolls and you have a delicious, healthy dinner. —Julie Sloan, Osceola, Indiana
Ingredients
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1 small butternut squash (2-1/2 to 3 pounds), peeled and cut into 1-inch cubes (about 6 cups)
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4 cups water
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1 carton (32 ounces) reduced-sodium chicken broth
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3/4 cup medium pearl barley
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2 medium carrots, chopped
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2 celery ribs, chopped
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1 small onion, chopped
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2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
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2 garlic cloves, minced
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1 teaspoon rubbed sage
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1-1/4 teaspoons salt
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1/2 teaspoon curry powder
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1/4 teaspoon pepper
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1 cup cubed cooked turkey
Directions
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1.
Place all ingredients except turkey in a 5- or 6-qt. slow cooker. Cook, covered, on low 5-7 hours or until squash and barley are tender.
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2.
Stir in turkey; cook, covered, 15 minutes or until heated through.
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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