BUTTERNUT SQUASH AND BARLEY SOUP

Butternut Squash and Barley Soup image

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

Provided by Taste of Home

Categories Lunch

Time 5h35m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 120 calories, Fat 1g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 493mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges