In a large soup pot heat the oil on medium heat. When the oil is hot add the onion and sauté until it’s transparent.
Add the squash and cook for five minutes or until the edges begin to brown. Add the garlic and cook for one minute. Add the broth, salt, cumin, oregano, and black pepper and stir to combine. Bring to a boil.
Add the barley, stir well and reduce the heat to a low simmer and cook for one hour. Add the kale and stir well. When it’s just wilted it’s ready to serve.