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Butternut squash Soup with Millet tots

Curried Butternut Squash Soup with Millet Tots

Course Soup

Ingredients

  • 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

Instructions

  1. Cut the squash lengthwise into two. Pre Heat oven to 400F . Place squash cut side down on a pan. Bake for 35- 40 min

  2. Once cooked, allow to cool. Scoop out the meaty part and leave the skin out.

  3. 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.

  4. Add the turmeric, the pepper, garam masala and sugar. Simmer on low and cook for a=10 minutes.

  5. Place the tots on a baking sheet and bake at 400 * F for 10 - 15 minutes until crisp and golden.

  6. Add the Tots to the soup just before serving. Enjoy hot