Butternut Squash and Barley Soup
1 cup quick cooking barley
2 Tablespoons extra virgin olive oil
1 bunch leeks
8 cups fat free chicken broth
5 medium carrots
3/4 teaspoons sea salt
1/4 teaspoon thyme
1/8 teaspoon ground black pepper
2 cups butternut squash, peeled and diced
1 large bunch spinach
Cook barley according to package directions. Thinly slice leeks, white part only. Peel and dice carrots. Peel and cube squash. Heat oil in heavy stock pot over medium-low heat. Cook leaks until soft, about 10 minutes. Add broth, carrots, salt, thyme, and pepper. Bring to simmer then stir in squash. Simmer until vegetables can be easily pierced with a fork, about 8 minutes. Stir in spinach and barley, continuing to simmer until spinach wilts.
Serves 6