WINTER VEGETABLE AND SPELT SOUP
1 C spelt
1T olive oil
3 links (3 oz each) sweet Italian sausage, casings removed
2 C peeled and cubed butternut squash (cut into 1" pieces)
1 1/2 C peeled and sliced carrots (cut into 1" pieces)
1 1/2 C peeled and sliced potatoes (cut into 1" pieces)
1 large onion, diced
3 cloves garlic, chopped
1 T chopped fresh thyme
4 C chicken broth
3/4 t salt
3/4 t black pepper
Soak spelt in cold water overnight. Drain and set aside.
In a large lidded pot, heat loive oil over medium heat. Add sausage, breaking up with a wooden spoon. Cook 8-10 minutes, until browned. Stir in butternut squash, carrots, potatoes, onion, garlic and thyme.
Cook 5 minutes, stirring occaisionally. Add chicken broth, cup water, adn spelt.
Bring to a boil. Reduce heat to a simmer and cook covered for 30 minutes or until spelt is tender. Stir in salt and pepper.
