1. In a large pot add the chicken broth and barley. Bring to a boil, reduce heat, cover and simmer for 15 minutes. 2. In the meantime, in a nonstick pan add the olive oil, garlic, carrots, celery, onions, and sauté until soft (~ 5 minutes). 3. Add the sautéed vegetables to the broth. Cook uncovered for 30 minutes 4. Add the chicken, butternut squash, thyme, sage and fresh ground pepper. Continue to cook uncovered for 30 minutes. Stir a few times with a rubber spatula so the squash doesnât get mushy. 5. This soup freezes great. Weight Watchers (old points) 2 Weight Watchers POINTS PLUS 3 SKINNY FACTS: for 1 cup 142 calories, 1g fat, 13g protein, 22g carbs, 5g fiber, 503mg sodium, 2g sugar For more skinny recipes join me oat http://skinnykitchen.com.