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Miso Butternut Squash Soup with Millet Cream

Miso Butternut Squash Soup with Millet Cream | Naturally Ella

There is nothing more satisfying than cracking open a new cookbook and feeling overly inspired. It’s not an easy feat because repeating the wheel in plant-based cooking happens a lot. I love this miso butternut squash soup because of the hidden creaminess, made from millet. In the cookbook Everyday Whole Grains, the author makes a cream out of millet or brown rice. It was like a lightbulb when I hit that page (among other ideas like smoking and pickling grains). I’ve made my fair share of nut and seed creams and the idea of millet cream really intrigued me. I have a love affair with millet from turning it into polenta to making grain cakes out of slightly overcooked millet. It’s such a versatile pseudo-grain! Read more and see the recipe.

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About Richard Lopez

Richard Lopez
I was born in a small town in Texas population 812. I have lived in several big cities in the mid west and on the east coast. I now live in Oklahoma loving the country living again. As I have become older I realize that it is very important to take care of yourself. So I hope the information is helpful.

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