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Butternut-Leek Bisque with Spiced Popped Sorghum

Hands-on time 18 mins
Total time 1 hr, 30 mins

Serves 8 (serving size: about 1 cup bisque and about 1 tablespoon sorghum mixture)

What a great mix of complementary textures: the silky, creamy soup and the fluffy, crunchy topping. The popped sorghum (think of it as baby popcorn) provides a hit of warm spices that play well to the sweetness of butternut squash. Leeks “melt” to buttery softness when cooked slowly over moderate heat and add subtle allium notes.


  • 1 (2 1/2-pound) butternut squash
  • Cooking spray
  • 1 1/2 tablespoons butter
  • 3 cups chopped leeks
  • 3/4 teaspoon kosher salt, divided
  • 3 cups water
  • 3/4 teaspoon ground cumin, divided
  • 1 1/3 cups Millet Cream
  • 1/2 cup Popped Sorghum
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 155
  • fat 4.3 g
  • satfat 1.8 g
  • monofat 1.5 g
  • polyfat 0.7 g
  • protein 4 g
  • carbohydrate 28 g
  • fiber 4 g
  • sugars 5 g
  • Est. Added Sugars 0 g
  • cholesterol 7 mg
  • iron 2 mg
  • sodium 248 mg
  • calcium 99 mg

How to Make It

  1. Preheat oven to 425°F.

  2. Cut squash in half lengthwise; discard seeds and membranes. Place squash halves, cut sides down, on a foil-lined jelly-roll pan coated with cooking spray. Roast at 425°F for 50 minutes or until very tender. Cool slightly.

  3. Heat a large saucepan over medium-low heat. Add butter; swirl until butter melts. Add leeks and 1/2 teaspoon salt; cover. Cook 15 minutes or until very tender, stirring frequently. Remove and discard skin from squash. Add 1/4 teaspoon salt, squash pulp, 3 cups water, and 1/2 teaspoon cumin to pan; bring to a simmer. Place squash mixture and Millet Cream in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender (to avoid splatters). Blend until smooth (about 2 minutes). Return mixture to pan; heat over medium heat until thoroughly heated.

  4. Combine 1/4 teaspoon cumin, Popped Sorghum, cinnamon, and 1/8 teaspoon salt; toss to coat. Ladle bisque into 8 bowls. Top each serving with sorghum mixture.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;