|2||tablespoons olive oil|
|1||Spanish onion, cut in ¼-inch dice|
|2||carrots, peeled and cut in ¼-inch dice|
|2||stalks celery, cut in ¼-inch dice|
|Salt and pepper, to taste|
|6||cups chicken stock, or more as needed|
|½||cup pearled barley|
|⅓||roast turkey breast, fat and skin discarded, meat cut into 1-inch pieces|
|½||peeled, seeded butternut squash, cut in ¾-inch pieces|
1. In a soup pot over medium-high heat, heat the oil. Add the onion, carrot, celery, salt, and pepper. Cook, stirring often, for 8 minutes, or until the vegetables soften.
2. Add the chicken stock and bring to a boil. Stir in the barley, lower the heat, and set on the cover askew. Simmer for 45 minutes, or until the barley is tender.
3. Add the turkey and butternut squash and simmer for 15 minutes more, or until the squash is tender and the turkey is heated through. If the soup seems too thick, add more stock. Taste for seasoning and add more salt and pepper, if you like.