Creamy Squash and Millet Soup With Smoked Salmon Recipe

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.