An easy take on traditional squash soup, this miso butternut squash soup has a solid depth of flavor with help from brown rice miso and roasted garlic.
- 1 medium butternut squash
- 1 head garlic
- 2 teaspoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup millet
- 1 cup water
- Pinch of salt
- 2 teaspoons ginger
- 1 tablespoons rice vinegar
- 2 to 3 cups low-sodium vegetable broth
- 2 teaspoons brown rice miso
- Cilantro (for topping)
- Chili Flakes (for topping)
- Heat oven to 400˚F. Slice the top off the head of garlic so that the cloves are exposed. Drizzle with olive oil, salt, and pepper then wrap the clove in parchment. Roast until the garlic is tender, 40 minutes or so. In a square of parchment, Slice the butternut squash in half and place cut-side down in a roasting pan. Pour ¼” of water in the bottom of the pan and roast the squash until tender, 30 minutes or so.
- In a small pot, combine the millet and water. Bring to a boil, reduce to a simmer, cover, and cook until the millet is overly soft, 30 minutes. There should still be liquid leftover. Place the millet and liquid in a blender and puree until smooth, adding more water, around 1/2 cup or so, to reach the consistency close to cream. Transfer to a bowl and set aside.
- When the squash and garlic is done, measure out 2 cups of the squash and 5 to 6 cloves of the roasted garlic. Save the remaining squash and garlic for later use.
- Place the squash, garlic, ginger, and rice vinegar in a blender. Add 2 cups of vegetable broth and puree until smooth. Add more vegetable broth as needed to thin out the soup. Place the soup in a pot and bring to a simmer. Add ½ cup of the millet cream and continue to cook the soup until hot. Stir in the miso before serving, taste, and adjust seasoning as desired.
- Serve soup with a drizzle of millet cream and sprinkle of cilantro/chili flakes.
Tips & Tricks: The millet cream will thicken as it sits. Loosen with more water as needed. Store extra cream in the refrigerator for a few days to use in sauces and soups.
Nutrition: See the information.
Link: The millet cream is a recipe from the book Everyday Whole Grains. The author calls for adding milk, instead of the water, before pureeing. You could do this with almond or coconut milk.
- Calories: 189
- Sugar: 3.9
- Sodium: 520
- Fat: 1.9
- Carbohydrates: 39.8
- Fiber: 5.7
- Protein: 5.7