Butternut Squash And Barley Soup

• 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

1. 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.
2. Stir in turkey; cook, covered until heated through, about 15 minutes.
3. 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.

butternut, water, chicken broth, pearl barley, carrots, celery, onion, parsley, garlic, sage, salt, curry powder, pepper, turkey

Taken from www.tasteofhome.com/recipes/butternut-squash-and-barley-soup/ (may not work)