Barley and Butternut Squash Soup

1 cup quick-cook barley
2 Tbsp. olive oil
1 bunch leeks, white part only, sliced
7 ½ cups fat-free chicken broth
5 medium carrots, diced
¾ tsp. salt
¼ tsp. thyme
1/8 tsp. ground black pepper
2 cups peeled, diced butternut squash
1 medium zucchini, diced
1 bunch spinach 

Cook quick-cook barley according to package directions. Meanwhile, heat oil in a soup pot over medium-low heat. Cook leeks 10 minutes, stirring occasionally, until softened. Add broth, carrots, salt, thyme, and pepper. Bring to simmer over medium-high heat. Reduce heat to medium and stir in squash and zucchini; simmer 8 to 10 minutes, until vegetables are tender. Stir in spinach and barley; continue simmering until spinach wilts. Makes six servings.