Fall marks the start of soup season! What better way to kick off the season then a Hearty Butternut Squash Barley Soup. Looking for a vegan option? Simply omit the ground turkey and substitute vegetable broth for the chicken broth. Enjoy!

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Hearty Butternut Squash Barley Soup

  • Author: Maria Ushakova, RDN, Chef for EatLove
  • Yield: 4 servings 1x
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Ingredients

  • 1/4 cup olive oil, divided
  • 1 pound ground turkey
  • 4 cups low sodium chicken broth
  • 7 cups water ⁄ cup barley ⁄ cup yellow split peas
  • 1 leek, chopped
  • 3 stalks celery, chopped
  • 1 yellow bell pepper cored, chopped
  • 1 red bell pepper cored, chopped
  • 4 carrots, grated
  • 2 cups butternut squash peeled, chopped
  • 1 tablespoon garlic powder
  • 1 dash salt
  • 1 dash fresh ground pepper
  • 1 handful parsley, chopped

Instructions

  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground turkey and cook breaking into small pieces with the back of a wooden spoon.
  2. Once the turkey is cooked through, add the chicken stock, water, yellow split peas and barley. Bring to a boil. Reduce heat. Cover and cook for about 20 to 25 minutes until the split peas start to soften.
  3. In the meantime, heat 2 tablespoons of olive oil in a skillet. Add the leeks and cook stirring constantly for about 4 to 6 minutes until the leeks start to caramelize. Add the celery, yellow and red bell peppers, carrots and butternut squash and cook stirring occasionally for a couple of minutes, until the veggies start to soften.
  4. Transfer the veggies into the soup. Season with garlic powder, salt and pepper. Bring to a boil. Reduce heat. Cover and let it cook for about 15 to 20 minutes or until the vegetables are cooked through.
  5. Add the parsley and turn off the heat.

Nutrition

  • Serving Size: 1 serving
  • Calories: 592
  • Sodium: 272 mg
  • Fat: 25 g
  • Saturated Fat: 5 g
  • Carbohydrates: 59 g
  • Fiber: 15 g
  • Protein: 38 g

 

For other healthful recipes, check out some of my favorites:

Spicy Baked Tofu & Veggies with Quinoa
Lentil Pomegranate Salad
Tempeh Taco Lettuce Wraps