Delicious Simplicity for Winter Nights

Butternut Squash Barley Soup

A Family Favorite!

As winter wraps its chilly arms around us, what better way to embrace the season than with a steaming bowl of Butternut Squash Barley Soup? Bursting with flavor and versatility, this family favorite promises a cozy experience in every spoonful.

Healthy Ingredients, Nutritious Comfort

The humble butternut squash takes center stage, joined by vibrant veggies, hearty barley, and the protein of your choice — chicken, turkey, or sausage. For a vegetarian option, white beans, like great northern or cannellini, add protein and fiber.

Nutritional Highlights:

• Butternut Squash & Carrots: Rich in vitamin A and C for skin, vision, and immune health.
• Celery: Antioxidants and hydrating benefits.
• Barley: High fiber for digestive health and blood sugar stability.

Recipe Details

Yield: 12 cups
Total Time: 60 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 celery ribs, chopped
• 3 medium carrots, chopped
• 1 butternut squash (2-3 lbs), peeled and cubed (~6 cups)
• 2 teaspoons dried parsley flakes
• 2 garlic cloves, minced (or 1 tsp dried minced garlic)
• 1 teaspoon rubbed sage or poultry seasoning
• 1 teaspoon curry powder
• 1/2 teaspoon kosher salt
• 1 cup pearl barley
• 4 cups (32 oz) chicken or vegetable broth
• 4 cups water
• 2 cups (1 lb) cooked chicken, turkey, or sausage
• Kosher salt & fresh-cracked pepper, to taste

Directions

Stovetop Instructions

1. Heat olive oil in a large soup pot over medium-low heat. Cook onion for 1 minute.
2. Add celery, carrots, and squash; sauté for 10 minutes, stirring frequently.
3. Stir in seasonings and barley.
4. Pour in broth and water. Bring to a boil, then simmer for 40 minutes.
5. Stir in cooked protein; heat through. Adjust salt and pepper to taste.

Slow Cooker Instructions

1. Add all ingredients (except protein) to a 5- or 6-quart slow cooker.
2. Cook on low for 5-7 hours, or until squash and barley are tender.
3. Add cooked protein; cook for 15 minutes more.

Instant Pot Instructions

1. Use the “Sauté” function to cook onion, celery, and carrots for 3-4 minutes.
2. Add squash, seasonings, and barley; sauté for 2 more minutes.
3. Pour in broth and water. Cancel “Sauté” and seal the lid.
4. Set to high pressure for 15-20 minutes. Natural release for 10 minutes, then quick release.
5. Stir in cooked protein; adjust seasoning before serving.

Stay Warm, Savor the Savings!

Until next time, keep cozy and enjoy your winter evenings.
— Patti Diamond
(c) 2024 King Features Synd., Inc.