Best Butternut Squash And Barley Soup Recipes

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

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

BARLEY-STUFFED BUTTERNUT SQUASH

Barley-Stuffed Butternut Squash image

This stuffed butternut squash is a great tasting fall dish I've been making for years. It's pretty easy to make and makes for a very filling meal.

Provided by Spooky

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 1h35m

Yield 4

Number Of Ingredients 11

Ingredients

2 (1 1/2) pounds butternut squash, halved and seeded
2 teaspoons olive oil
½ pound smoked turkey, diced
½ cup minced yellow onion
1 green bell pepper, diced
1 teaspoon dried sage
¼ teaspoon ground black pepper
2 cups chicken broth
¾ cup quick-cooking barley
⅓ cup sweetened dried cranberries
4 tablespoons crumbled feta cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Bring a large pot of water to a rapid boil. Boil squash halves in the water for 15 minutes. Drain and let cool, about 10 minutes.
Scoop flesh from each half, leaving about 1/2 inch flesh with skin. Chop scooped flesh into a small dice and set aside. Place squash halves scooped-sides up onto the prepared baking sheet.
Heat oil in a large saucepan over medium heat. Add turkey, onion, bell pepper, and squash cubes. Saute for 3 minutes. Add sage and black pepper; stir to coat. Pour in broth and bring to a boil. Add barley and return to the boil. Reduce heat to low. Cover and cook until barley is tender and liquid is absorbed, about 10 minutes. Stir in cranberries. Spoon barley mixture into squash halves on the baking sheet. Top with feta cheese.
Bake in the preheated oven until cheese is golden, about 30 minutes.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 13.8 g, Cholesterol 43.8 mg, Fat 10 g, Fiber 1.5 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 1311.2 mg, Sugar 9.1 g

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