Chipotle Millet Squash Soup

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 cup chopped onions
• 2 cups cubed butternut squash (~1/2 of a small squash)
• 1/2 cup millet
• 3 cups veggie stock
• 1 cup non dairy milk
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1 small chipotle chile in adobo sauce, minced
• 1/4 cup cilantro chopped

Directions:

Set a 2-L saucepan over medium heat, and when hot, add the oil, add the onions and sauté until softened, then lower the heat and cook slowly until the onions are golden, about 10 minutes.

Add the squash and millet and raise the heat, stirring until the millet is hot and the squash is lightly browned. Add the stock, bring to a boil, and lower the heat to the lowest setting. Cover and cook until the millet is completely broken apart and porridgy, about 40 minutes.

Working in batches, transfer the soup to a blender or food processor. Put the lid on and hold it down with a folded kitchen towel so that no splatters will burn you. Puree the mixture thoroughly, then gradually add the milk with the machine running. Add the salt and cumin and pulse to mix.


Scrape the soup back into the saucepan to reheat or hold it until serving time. Stir the chipotle into the soup. Heat gently for about 5 minutes to infuse the soup with smoky flavour. Serve each bowl garnished with cilantro.