1 butternut squash, about 2 pounds
1 large onion, chopped
1 clove garlic, minced
4 cups bouillon
2 tablespoons tomato paste
2 teaspoons curry powder
1 teaspoon nutmeg
pinch cayenne, or to taste
2 tart apples, cored and cut in 1/2″ chunks
1/2 cup dried cranberries
1 cup cooked barley or other whole grain of your choice
ground cinnamon for garnish
Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes. When cool enough to handle, cut the squash in half and scoop out the seeds. Cut the squash into bite-size pieces.
Meanwhile, combine the onion, garlic, bouillon, tomato paste, curry powder, nutmeg and cayenne in a large pot. Bring to a boil, reduce the heat and simmer 5-10 minutes. When the squash is ready, add it to the pot and cook until the squash is barely tender, about 10 minutes. Add the apples, cranberries and the barley and cook 10-15 minutes more, until the apples are tender. Dust each serving with a pinch of ground cinnamon if desired.