Ingredients Jump to Instructions ↓

  1. 1 Kabocha squash - (also known as japan (medium)

  2. 1 1/2 Broth - (vegetable or chicken), or use water

  3. 200 Dry millet

  4. 8 Nutmeg

  5. 1 Cayenne pepper

Instructions Jump to Ingredients ↑

  1. Bring the broth to a boil in a large stock pot, add millet, and simmer for about 30 min, until millet is well cooked.

  2. Add squash, mix, and simmer for another 15-20 min, until squash is tender.

  3. Puree the mixture in batches in a blender or food processor until it is reduced to a creamy texture.

  4. Add the nutmeg and pepper, and reheat.

  5. Serve with a scoop of yogurt in each bowl.

  6. Author's Notes:

  7. A delicious combination, this hearty soup makes a good side dish, and is great reheated for breakfast.

  8. Butternut squash makes a good substitute for kabocha if you cannot find it at your local market.


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