Squash & Barley Soup ~ 1//2C Serving

Squash & Barley Soup ~  1//2C Serving
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 108.4
  • Total Fat: 1.5 g
  • Cholesterol: 3.8 mg
  • Sodium: 47.4 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.7 g

View full nutritional breakdown of Squash & Barley Soup ~ 1//2C Serving calories by ingredient
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Introduction

This low sodium, high potassium soup is full of flavor and very filing. Serve as a side dish or double and serve 1 Cup as a filling meal.

*Note: The serving in the photo is 1-1/2C Serving.
This low sodium, high potassium soup is full of flavor and very filing. Serve as a side dish or double and serve 1 Cup as a filling meal.

*Note: The serving in the photo is 1-1/2C Serving.

Number of Servings: 8

Ingredients

    * Butternut Squash, 723.7 grams (or) 22 oz., cubes
    * Apples, fresh, .75 cup, quartered or chopped
    * Onions, raw, .5 cup, chopped
    * Barley, pearled, cooked, 2 cup
    *Cabot Vermont 50% Light Cheddar Cheese, 2 oz
    *McCormick Pumpkin Pie Spice, 1 tsp

Directions

1) In medium sized sauce pan place washed and cubed
butternut squash, 3/4 Cup peeled diced apple and 1/2
Cup diced sweet (Vidalia if in season) onion. Add cold
water to cover 1" over the top of vegetables and fruit.

2) Bring contents of saucepan to boil then lower to simmer.

3) When all contents of pan are tender to a fork remove
from heat and drain all water.

4) Place Butternut Squash, Apple and Onion back into
sauce pan. Add 2 Teaspoons of Pumpkin Pie Spice.

5) Mix contents of pan on low until soupy/pureed. This will
happen very quickly.

6) Add 2 Cups of Cooked Pearl Barley.

7) Shred or grate 2 Ounces of Cabot 50% Lite Cheddar
cheese.

8) Spoon or ladle 1/2 Cup serving into a cup or bowl. Top
with 1/8 ounce of above Cabot Light 50% for garnish
and added flavor.

Number of Servings: 8

Recipe submitted by SparkPeople user 2PERSEVERE.

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