Butternut Squash Soup with Toasted Millet and Garam Masala
2 tbsp extra virgin olive oil (or other oil of choice)
1 onion, chopped
2 cloves garlic, minced
3 medium carrots, chopped
2 ribs of celery, coarsely chopped
2 cups butternut squash, chopped
1/3 cup millet
1 tsp sea salt
¼ tsp freshly ground black pepper
1 bay leaf
5 cups vegetable stock (gf if necessary)
1-1/2 tsp garam masala
Heat medium sauté pan over medium heat. When the pan is hot, add millet and toss frequently until toasted, 3 to 5 minutes. Rinse toasted millet, drain and set aside.
Heat olive oil in large saucepan until oil is hot, add onion and cook until transparent. Add garlic and cook for another minute. Add carrots and celery and cook for a few more minutes. Add butternut squash and continue cooking for a few more minutes. Add millet, stock, bay leaf and salt and pepper bring to a boil and simmer covered for 30 minutes or until vegetables are tender and millet is cooked. Stir in garam masala. Puree soup in batches in a food processor or blender.