If your Thanksgiving was anything like ours, there was plenty of delicious food that everyone ate lots of and you’re still feeling a tad full. And there’s still have a lot of food leftover from the feast in the fridge. This is the day I traditionally post a recipe to that will use up some of that leftover turkey. In our house, all the sides go pretty quickly and it is the turkey that I really need to work on making good use of, hence the day-after Thanksgiving tradition of posting turkey recipes.
This year’s offering is a soup featuring butternut squash and barley, along with the turkey. The beauty of it is that you spend a half hour on the prep, then throw everything but the cooked turkey into a crock pot, and let it simmer all day. We usually spend the day after Thanksgiving getting into the Christmas spirit: picking out a live Christmas tree or visiting the Christkindlmarket in Chicago for lunch of stuffed pretzels and glühwein and doing a bit of shopping for Christmas gifts. Then when we get home from a long day of fun & family time, we throw the turkey into the crock pot, heat up some of the leftover rolls, and dinner is ready to be served!
Butternut Squash, Barley, & Turkey soup
Butternut Squash, Barley, & Turkey Soup (adapted from tasteofhome.com) Total Time Required: about 6 hours, Prep time: 30 minutes, Cook Time: 5-1/4 hours, Makes: 3 quarts, 12 servings
Ingredients:
- 2-1/2 to 3 pound butternut squash, peeled and cut into 1-inch cubes (about 6 cups)
- 4 cups water
- 32 ounces vegetable or 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:
Place the butternut squash cubes, broth, barley, carrots, celery, onion, parsley, garlic, sage, salt, curry powder, and pepper all in a 5- or 6-quart slow cooker. Cook, covered, on low until the squash and barley are tender, about 5 – 7 hours.
Add all but the turkey to the pot.
Stir in the turkey and cook, covered, until the meat is heated through, about 15 minutes.
Time to add the turkey!
Serve & enjoy!
This is a great use of some leftover turkey!
Leftover turkey will go quickly this year! ~Linda
Butternut Squash, Barley, & Turkey Soup (adapted from tasteofhome.com) Total Time Required: about 6 hours, Prep time: 30 minutes, Cook Time: 5-1/4 hours, Makes: 12 servings (3 quarts)
Ingredients:
- 2-1/2 to 3 pound butternut squash, peeled and cut into 1-inch cubes (about 6 cups)
- 4 cups water
- 32 ounces vegetable or 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:
Place the butternut squash cubes, broth, barley, carrots, celery, onion, parsley, garlic, sage, salt, curry powder, and pepper all in a 5- or 6-quart slow cooker. Cook, covered, on low until the squash and barley are tender, about 5 – 7 hours.
Stir in the turkey and cook, covered, until the meat is heated through, about 15 minutes. Serve.