Butternut Squash and Barley Soup

Name: Butternut Squash and Barley Soup
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

"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..."

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

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