Winter Squash and Millet Soup

January 19, 2015

This deliciously sweet soup will relax the middle organs of the body–spleen, pancreas and stomach. And your looks? Think about how great your face looks after a vacation…ten years younger, usually. Removing constricting stress from the body will relax the face and open the body so you can breathe more deeply, oxygenating the blood and creating a smooth, line-free, relaxed, youthful face. And with celery working to help the body eliminate accumulated fluid, you can knock off a few more years…

Makes 6-8 Servings

Ingredient List:

  • 1-inch piece kombu
  • 1 yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 1 cup finely diced winter squash (butternut, buttercup, kabocha)
  • 2/3 cup yellow millet, rinsed well
  • 5-6 cups spring or filtered water
  • 2-3 teaspoons white miso
  • 2-3 whole green onions, thinly sliced on a diagonal, for garnish

Step By Step Instructions:

Layer kombu, onion, celery, squash and millet in a soup pot. Gently add water and bring to a boil, covered. Reduce heat to low and simmer soup until vegetables are tender and millet is creamy, about 35 minutes. Remove a small amount of broth and dissolve miso. Stir into soup and simmer, uncovered for 3-4 minutes to activate enzyme activity. Serve garnished with green onions.