A couple of days ago, I got to visit The RollinGreens team in Boulder. RollinGreens used to be a food truck that Husband and wife team, Chef Ryan “Ko” Cunningham and Lindsey Cunningham, turned into a packaged product business. And hence the wholesome Millet Tots were born. After the visit, I couldn’t wait to come home and make this Vegan Curried Butternut Squash Soup with Millet Tots.
What are Millets?
Millet is a pseudo grain and a member of the grass family Poaceae which produces a dry, edible one-seeded fruit, “caryopsis,” commonly called a kernel, grain or berry. The grain is small, round, and relatively soft with a mild flavor. Millet is one of the least allergenic and most easily digestible grains out there. In today’s world of acidic foods, it’s nice to have an alkalizing grain in your diet, such as Millet. Millet is gluten free and hence a great choice for those eating a gluten free diet.
At the time of this post going live, this was the packaging for the original Millet tots. Below are some images that will help you find these at your local Sprouts Farmers Market with the new packaging.
With all natural Ingredients, it is a one small pack of goodness for when you are not in a mood to cook. You can simply air fry them , add some oil on top and serve with a sauce.
I made a Vegan Curried Butternut squash soup With Millet Tots as the tots were a perfect substitute for croutons. It made a delicious lunch packed with goodness of millets!
Everyone in our household loves a good soup with a heavy hand of croutons. I mean crisp fall days are meant for simmering soups and enjoying them with something crunchy. Since I don’t eat anything with gluten anymore, the soups with croutons had become a rarity. And honestly, I am yet to find a gluten free bread that I liked enough to post about it. I have made many and am still experimenting and there are some traditional gluten free breads I enjoy. But a bread that would also stand up to a soup, hasn’t been made yet.
And then I met Millet Tots. Game changer. These little babies get crisp like croutons and are delicious in soup. What’s more, My friends 4 year old loved squishing them in her soup and enjoyed the mashed up stuff. So, I am assuming they are kid friendly too.
Curried Butternut Squash Soup with Millet Tots
- 1 butternut squash cut into two lengthwise
- 2 Tbs olive oil
- 1 medium onion sliced thin
- 1 Tsp garlic chopped
- 4 cups veg stock
- Salt and freshly ground black pepper
- 1/2 tsp turmeric
- 1/4 tsp garam Masala
- 1 tsp sugar
- 1 Pack Rollin Greens Millet Tots original
- Salt to taste
Cut the squash lengthwise into two. Pre Heat oven to 400F . Place squash cut side down on a pan. Bake for 35- 40 min
Once cooked, allow to cool. Scoop out the meaty part and leave the skin out.
Add oil in a pan, cook sliced onions and then add garlic.
Add the stock, salt if needed, and bring it to a boil add the squash, blend with a hand blender until the soup comes together.
Add the turmeric, the pepper, garam masala and sugar. Simmer on low and cook for a=10 minutes.
Place the tots on a baking sheet and bake at 400 * F for 10 - 15 minutes until crisp and golden.
Add the Tots to the soup just before serving. Enjoy hot