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Butternut Squash and Millet Soup


  • Makes 6 servings

  • 1 red bell pepper
  • 1 tablespoon canola or vegetable oil
  • 2 1/4 cups diced peeled butternut squash <I>or</I> 1 (10-ounce) package thawed frozen diced butternut squash
  • 1 red onion, chopped
  • 1 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups reduced-sodium chicken broth
  • 1 1/2 cups chopped cooked chicken
  • 1 cup cooked millet


  1. 1. Preheat broiler. Broil bell pepper 3 to 5 inches from heat source, turning often with tongs until blistered and charred on all sides. Transfer to paper or plastic bag; close bag and let stand 15 to 20 minutes to loosen skin. Remove loosened skin with paring knife. Cut off top and scrape out seeds. Coarsely chop pepper.
  2. 2. Heat oil in large saucepan over high heat. Add butternut squash, bell pepper and onion; sauté 5 minutes. Add curry powder, paprika, salt and black pepper. Stir in broth; bring to a boil. Cover and cook 7 to 10 minutes or until vegetables are tender.
  3. 3. Transfer soup to pitcher of KitchenAid® Torrent™ Blender. Cover and blend on Soups/Sauces setting. Return soup to saucepan. Stir in chicken and millet; cook over medium-low heat until heated through.
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