I love to use my garden produce in this veggie-packed soup. Serve it with oatmeal dinner rolls and you've got a delicious, healthy dinner. —Julie Sloan, Osceola, Indiana
Butternut Squash and Barley Soup Recipe photo by Taste of Home
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.
Stir in turkey; cook, covered until heated through, about 15 minutes.
Freeze Option: 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.
Test Kitchen tips
Leftover cubed or shredded turkey works well in this soup.