MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butternut Squash & Barley Soup
Categories: Squash, Grains, Vegetables, Herbs, Poultry
Yield: 12 servings

3 lb Butternut squash; peeled, in
- 1" cubes
4 c Water
32 oz Chicken broth
3/4 c Medium pearl barley
2 md Carrots; chopped
2 Celery ribs; chopped
1 sm Onion; chopped
2 tb Minced fresh parsley
+=OR=+
2 ts Dried parsley flakes
2 cl Garlic; minced
1 ts Rubbed sage
1 1/4 ts Salt
1/2 ts Curry powder
1/4 ts Pepper
1 c Diced cooked turkey

Place all ingredients except turkey in a 5 or 6 qt. slow
cooker. Cook, covered, on low 5-7 hours or until squash
and barley are tender.

Stir in turkey; cook, covered, about 15 minutes or until
heated through.

Julie Sloan, Osceola, Indiana

Makes 12 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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