This hearty and healthy Butternut Squash Millet Soup is a delicious way to enjoy your winter meal and fight post-Christmas blues.
Butternut Squash Millet Soup
Hello, everyone! Now it’s official: Happy New year! And I am starting another year on my blog with this light yet flavourful and nutritious Butternut Squash Millet Soup.
Did you enjoy your holidays? I did a lot indeed. The previous years I often felt stressed out as I wanted to embrace a lot of things during the holidays, from cooking to photographing. This time I decided to try a different approach, and I did enjoy it so much. Are you intrigued? This method is extremely unsophisticated. I did nothing.
That’s not the whole truth, of course. But while the previous years I did a lot of cooking during those 2-4 days of holidays, and most importantly, I tried to shoot all that food (Because some unique food (due to its pricy ingredients or a time-consuming factor) MUST always be photographed. Are you familiar with this feeling?) This year I delegated Andrey and my mom-in-low do all the cooking; that was fair as I had fewer days off around that time. Certainly, I contributed by making a dessert, but I opted for something simple that could be made in advance, and that could be repeated any time of the year for the blog. Thus, for Christmas, I made a huge batch of fudge – a simplified version with chocolate and condensed milk. The flavours included:
- Irish Cream – walnut (with white chocolate);
- Salted pistachios – cranberries – orange (with white chocolate)
- Kahlua – coffee – peppermint (with dark chocolate)
- Nutella – hazelnut (with dark chocolate)
- Whiskey – prune – walnuts (with dark chocolate)
As I made all this fudge on December 23rd, I was able to fully relax and enjoy the remaining days.
For a New Year’s celebration, I made a batch of chocolate truffles which included Irish cream, Kahlua-coffee, and mint flavours. And again: win-win.
This relaxed approach absolutely worked. You should try this way next year – just delegate all the cooking to your beloved ones. 99,9% satisfaction guaranteed (For you).
On a side note, I fell that lots of sugar and chocolate are currently running in my body instead of the blood. You can rarely hear from me that I cannot stand sweets anymore (Correction: I only can stand store-bought desserts like ice cream). While it’s not going to be forever, it also feels good to be back (almost) to our normal menu.
This Butternut Squash Millet Soup will help you recover from all these festive meals. Indeed, I made it back in November, but I saved it for January (Honestly, I didn’t just have time as I started my Christmas marathon haha). It’s easy to make, hearty, delicious, and it also has some good carbs (millets), so we won’t need to give up on all the carbs.
How was your Christmas? Is your sugar coma is over?
- about 700 gr. frozen butternut squash
- 1 white onion, chopped
- 2 garlic cloves, minced
- 1/2 tbsp. coconut oil
- 1 tsp. fresh thyme + more to garnish
- 5-10 fresh sage leaves + more to garnish
- 1 tsp. of dried herbs de Provence
- 1 tsp. smoked paprika
- salt and pepper, to taste
- 1/2 cup millet
- 1/2 tbsp butter or olive oil (for millet)
- In a medium pan in salted water cook the millet, according to the package instructions. The average cooking time is about 20-25 minutes but it could be slightly less. Drain and add 1/2 tbsp. butter or oil. Set aside.
- In a meanwhile, in a large pan melt the coconut oil and cook the onions and garlic, 3-4 minutes.
- Add the frozen butternut squash and cook about 5 minutes over high / medium-high heat.
- Add about 4 cups of water (the veggies should be fully covered). Season with salt, pepper, paprika, fresh and dried herbs. Decrease heat, cover, and cook for about 10 minutes or until the squash is cooked through (Check the recommended cooking time on package). Remove from heat and let cook slightly until easy to handle, then, using a blender / processor, pure the soup.
- Serve soup with 4-6 tbsp. of cooked millet and sprinkled with extra sage and thyme.