Portion Size: 1 ½ cup of soup 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups spelt (or other whole grain –barley, Farro, Brown rice, Etc.)
2 Tablespoons olive oil
16 oz. lean Italian sausage, casings removed (turkey)	Or Use bulk.
2 cups washed, peeled and cubed butternut squash	Cut into 1 inch pieces
1 ½ cups washed, peeled and slices carrots	Cut into 1 inch pieces
1 ½ cups washed, peeled and sliced parsnips	Cut into 1 inch pieces
1 large onion, diced	Wash, peel and dice
3 gloves garlic, minced	Wash, peel and dice
2 tablespoons thyme
8 cups low sodium chicken broth
1 teaspoon salt
¼ teaspoon black pepper

Directions:

Steps:	Directions:	Critical Control Point Quality Assurance
1	In a large lidded pot, heat olive oil over medium heat.
2	Add sausage breaking up with a spoon.
3	Cook 8 to 10 minutes, until browned. Drain fat.
4	Stir in butternut squash, carrots, parsnips, onion, garlic and thyme
5	Cook 5 minutes stirring occasionally.
6	Add chicken broth, 1 cup water and spelt
7	Bring to a boil
8	Reduce heat to a simmer and cook covered, for 60 minutes or until spelt is tender
9	Stir in salt and pepper.