4 cups chicken broth
1 lg. vanilla bean or 1 Tbls vanilla paste
3 cups peeled, cubed-1” butternut squash
2 Tbls butter, plus 1 Tbls
1/2 cup chopped onion
1 1/2 cups pearled sorghum
1/2 cup dry white wine
1/2 cup grated Parmesan 1/2 tsp salt
Pepper, to taste

In a medium saucepan, warm the broth over medium-high heat. Cut vanilla bean in half lengthwise; scrape out seeds and add them, and the bean, to broth. (Or use vanilla paste.) Bring to simmer; reduce heat to low. Add squash and cook until tender, about 5 minutes. Use slotted spoon to remove the squash to a side dish. Turn heat on broth to very low and cover to keep warm. Meanwhile, in large, heavy saucepan, melt 2 T. of the butter over medium heat. Add onion; sauté until tender, about 3 minutes. Add the sorghum; stir to coat with butter. Add wine and simmer until almost evaporated, about 3 minutes. Add 1 1/2 cup of broth, cover and cook until almost completely absorbed, about 10-15 minutes. Continue cooking, adding 1/2 cup of broth at a time, stirring constantly, allowing broth to be absorbed before adding more, until sorghum is tender, but still firm to the bite, and creamy, about 20 minutes total. Discard vanilla bean. Turn off heat; gently stir in squash, cheese, remaining butter, salt and pepper. Transfer to a serving bowl and sprinkle with chives or additional Parmesan. Serve immediately.