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Butternut Squash and Barley Soup Recipe

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Butternut Squash and Barley Soup
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Ingredients

  • 1 turkey wing (or leg, I used 3 turkey drumettes)
  • 1 large butternut squash peeled, seeded and cut into 2-inch chunks
  • 4 celery stalks, cut into 1/2-inch pieces
  • 4 carrots, cut into 1/2-inch pieces
  • 1 onion, coarsely diced
  • 5 parley sprigs, minced
  • 10 sage leaves, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 1/2 cups barley

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 794g
Calories 1256  
Calories from Fat 62 5%
Total Fat 7.13g 9%
Saturated Fat 1.65g 7%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 4959mg 207%
Potassium 2130mg 61%
Total Carbs 268.8g 72%
Dietary Fiber 57.4g 191%
Sugars 19.51g 13%
Protein 38.52g 62%
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