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
Provided by Taste of Home
Categories Lunch
Time 5h35m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
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
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Safrin Mb
[email protected]I followed the recipe exactly and my soup turned out great! Thanks for sharing!
Muhammad Sajawal
[email protected]This soup is a bit too thick for my taste. I think it needs more broth.
Jahavv Hajsshbs
[email protected]This soup is a bit too bland for my taste. I think it needs more seasoning.
Mehdi Ballata
[email protected]I'm not a big fan of butternut squash, but I actually really enjoyed this soup. The flavors were well-balanced.
Daniel Daniel
[email protected]This soup is a great way to save money. It's made with inexpensive ingredients.
Davino Og
[email protected]I love the color of this soup. It's so vibrant and inviting.
Santha Kumara
[email protected]This soup is so healthy and nutritious. It's a great way to get your daily dose of fruits and vegetables.
Abigail Agyemang
[email protected]I'm not a vegetarian, but I really enjoyed this soup. It's a great meatless meal.
ZANE_TO_THE_W_ 21
[email protected]I made this soup in my slow cooker and it turned out perfectly. It's so easy to make!
Lynn Brown
[email protected]This soup is a great way to use up leftover butternut squash. I always have some leftover after I make butternut squash ravioli.
Mdajmir Uddin
[email protected]I'm not a big fan of barley, but I really enjoyed this soup. The barley added a nice chewy texture.
Ghostly44nerdy YTV
[email protected]This soup is so flavorful and comforting. It's my new go-to soup recipe.
LUCCA BOY
[email protected]I added some chopped kale to this soup and it was amazing! It gave the soup a nice extra boost of nutrients.
Harlims Ofomola
[email protected]This soup is perfect for meal prep. I made a big batch on the weekend and had it for lunch all week.
Usman Goni
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved it.
Jesus Robloxiano
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
BUTO
[email protected]I loved the simplicity of this recipe. It was easy to follow and didn't require any hard-to-find ingredients.
Daniyal Shakeel
[email protected]This soup was absolutely delicious! The butternut squash and barley were a perfect combination, and the flavors were rich and complex.