Sorghum is the new kid on the block. It became available here in Auckland just slightly more than a year ago. However, it’s commonly eaten in Asia and Africa for ages. Sorghum is a gluten-free pseudo-grain, like buckwheat and quinoa. Technically it’s actually a grass, but it cooks just like a grain. If you used to enjoy having couscous but not anymore due to ditching gluten, you can enjoy pretty much the same texture if you replace it with sorghum instead.
1) Heat the oil in a pot, add the onion, ginger and a pinch of sea salt. Sweat until the onions are soft and translucent. Add the garlic and cook until fragrant, about 30 sec or so. Add sherry vinegar to deglaze, or if you don’t use sherry vinegar you add just a splash of water.
2) Add the chopped and peeled butternut squash or pumpkin, the grapefruit rounder if any, cooked sorghum, vegetable stock or a water. Bring to a simmer. Continue to simmer for approximately about 20 to 30 minutes or until the vegetables are fully cooked through.
3) Once the vegetables are cooked through, season the soup with salt and pepper to taste. Discard the grapefruit if was used.
4) Transfer soup to a blender and blend on a pulse until the squash is creamy but the sorghum stays slightly chunky.
Serve the soup in warmed bowls and garnish with chopped coriander, roasted almond flakes, hemp seed powders and coconut