• 3 tablespoons EVOO
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 cup pearled barley
• 1 32-ounce container vegetable broth
• salt and pepper
• 1 small butternut squash (1 1/2 lbs.), peeled and cut into 1-inch pieces and roasted
• 1 cup frozen peas
• 1 cup grated parmesan cheese

1. Using a deep saucepan, heat the EVOO over medium heat.
2. Add the onion and cook, stirring frequently, until softened, 5 minutes.
3. Stir in the garlic and thyme and cook, stirring, for 1 minute.
4. Add in the barley, veg broth to a boil then cover the pot and simmer until tender, 15 to 18 minutes. 
5. Stir in the peas, roasted butternut, and 1 cup cheese and cook, uncovered, until the cheese is melted, about 2 minutes.
6. Garnish with herbs