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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