Butternut Squash and Barley Soup

Lunch

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.

Average Rating: 5

TOTAL TIME: Prep: 25 min. Cook: 5-1/4 hours
YIELD: 12 servings (3 quarts).

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

Instructions

1. 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.
2. Stir in turkey; cook, covered until heated through, about 15 minutes.
3. 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.

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.