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

Directions

1. 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.
2. Stir in turkey; cook, covered, 15 minutes or until heated through