Creamy Squash and Millet Soup With Smoked Salmon Recipe

Try this Creamy Squash and Millet Soup With Smoked Salmon Recipe, the addition of nutritious millet makes this recipe a healthy choice for your next meal.
By Robin Asbell
December 2008/January 2009
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Creamy Squash and Millet Soup with Smoked Salmon Recipe. "Creamy-smoky comfort food is just what you need on a cold night."
Photo by Robin Asbell

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The nutritious grain millet is used to make this delicious Creamy Squash and Millet Soup With Smoked Salmon Recipe.

Creamy Squash and Millet Soup with Smoked Salmon

Smoky salmon transforms a simple dish into a sustaining meal.

1 tbsp extra virgin olive oil
1 cup onion, chopped
2 cups butternut squash, cubed
1/2 cup millet
2 1/2 cups vegetable or chicken stock
1 cup whole milk
1/2 tsp salt
1 pinch cayenne pepper
6 ounces smoked salmon, skinned and boned (about a third crumbled finely)
Garnish: 1/4 cup parsley, chopped

Heat oil in a 2-quart saucepan over medium heat. Sauté onions until soft, then lower heat and cook slowly until golden, about 10 minutes. Add the squash and millet and raise the heat, stirring until the millet is hot and the squash lightly browned. Add the stock, bring to a boil, and reduce heat to the lowest setting. Cover and cook for 40 minutes, until broken apart and porridgey.

Transfer the contents to a food processor or blender. Hold the lid with a towel, taking care not to burn yourself. Purée thoroughly, then gradually purée in the milk. Add salt and cayenne, and pulse to mix.

Scrape the soup back to the pan to reheat. Stir the crumbled salmon into the soup with most of the parsley. Heat gently to infuse the soup with smoky flavor, about 5 minutes. Serve each bowl garnished with salmon chunks and parsley. Serves 4.

Highly Recommended by the MOTHER EARTH NEWS Editors:

The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains by Robin Asbell (Chronicle, 2007). The millet recipes reprinted here only hint at the wide world of flavors and textures that awaits you when you begin incorporating nutritious whole grains into your diet. Order now.

Robin Asbell is the author of The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains (Chronicle, 2007).

Read more about using whole grain millet in meals: Tap the Culinary Wisdom of Our Ancestors: Whole Grain Millet Recipes.

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