Serves 8 (serving size: about 1 cup bisque and about 1 tablespoon sorghum mixture)
1 (2 1/2-pound) butternut squash
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
Est. added sugars 0g
How to Make It
Preheat oven to 425°F.
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.
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.
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.
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