1. In a large Dutch oven heat the over med heat. Add onions, cook for 5 min, stirring frequently. Stir in the garlic and thyme and cook, stirring frequently, for one minute.
2. Stir in the barley and the chicken broth, season with 1/2 tsp salt and 1/2 tsp pepper. Bring to a boil, cover and simmer 25 min.
3. Stir in the squash, cove and cook until tender, about 20 min. Stir in the peas a 1 cup cheese and cook uncovered until the cheese is melted, abut 2 in. Garnish with remaining 1/4 cup cheese.
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