Butternut Squash and Millet Soup

Place bell pepper on rack in broiler pan 3 to 5 inches from heat source or hold over open gas flame on long-handled metal fork. Turn bell pepper often until blistered and charred on all sides. Transfer to food storage bag; seal bag and let stand 15 to 20 minutes to loosen skin. Remove loosened skin with paring knife. Cut off top and scrape out seeds; discard.

Heat oil in large saucepan over high heat. Add butternut squash, bell pepper, and onion; cook and stir 5 minutes. Add curry powder, paprika, salt, and black pepper. Pour in broth; bring to a boil. Cover and cook 7 to 10 minutes or until vegetables are tender.

Purée soup in saucepan with hand-held immersion blender or in batches in food processor or blender. Return soup to saucepan. Stir in chicken and millet; cook until heated through.