Butternut Squash and Barley Soup

Quick cooking barley gives makes pureed vegetable soup extra hearty.

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Ingredients:

• 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

Method

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.

Notes: To make this recipe even easier, purchase butternut squash already peeled, cubes, and bagged. This recipe is high in fiber, low in calories and fat, and contains no cholesterol.

Number of servings: 6

Submitted By: Lisa Ota
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