Are you starting to feel those cozy fall feelings like I am? I decided to make Butternut Squash Soup with Amaranth recently and I think you’re going to love this simple recipe.
What Is Amaranth?
When I was at the farmers market recently, I stopped by the American Pride Microfarm booth and they were allowing us to sample their microgreens. I tried Amaranth which have this really pretty pink hue and taste just like beets! They have an earthy flavor to them and when I used them as garnish for my butternut squash soup, it was such a tasty addition. I just had to share it with you!
With all the happy and cozy feelings that fall brings me, there is some sadness sprinkled in as well. My Dad passed away in the fall when I was a lot younger and although I miss him everyday, I find myself thinking about him a lot more during this time of year. The photos placed in my shoot were taken by my Dad with his old Canon Tlb SLR. I hope he knows what I’m up to with my photography these days… much like the fall, I sense that he’s nearby too.
BUTTERNUT SQUASH SOUP WITH AMARANTH
- 2 tablespoons extra-virgin olive oil
- 1 carrot, pealed and diced
- 1 celery stalk, diced
- 1 yellow onion, diced
- 4 cups cubed butternut squash
- 1/2 teaspoon chopped fresh thyme
- 4 cups low-sodium chicken broth
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- Amaranth microgreens for garnish and beet flavor
- Heat oil in a large soup pot or dutch oven.
- Add carrot, celery and onion.
- Cook until vegetables have begun to soften, 3-4 minutes.
- Stir in butternut squash, thyme, chicken broth and cinnamon.
- Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30-minutes.
- Use an immersion blender to puree the soup or transfer to a blender and blend until smooth, returning to the pot once blended.
- Add salt and pepper to taste.
- Ladle soup into bowls and garnish with Amaranth and drizzle with olive oil. Amaranth is a microgreen that is very pink in color. The flavors are earthy and smooth, similar to beets.
I got my microgreens from American Pride MicroFarm.
All images © Regan Baroni 2015.