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.

Butternut Squash Soup with AmaranthWhat 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!

Butternut Squash Soup with AmaranthButternut Squash Soup with AmaranthButternut Squash Soup with AmaranthButternut Squash Soup with AmaranthWith 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.



  • 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


  1. Heat oil in a large soup pot or dutch oven.
  2. Add carrot, celery and onion.
  3. Cook until vegetables have begun to soften, 3-4 minutes.
  4. Stir in butternut squash, thyme, chicken broth and cinnamon.
  5. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30-minutes.
  6. Use an immersion blender to puree the soup or transfer to a blender and blend until smooth, returning to the pot once blended.
  7. Add salt and pepper to taste.
  8. 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.

  1. rtwpix@gmail.com says:

    so cool that you have those photos regs….i have some of me as a baby that he took. definitely one of my favorite artists too! xoxoxo

  2. Barb says:

    The Cunningham’s are my three favorite artists! I know your Dad is so proud of both of you for following your dreams and amazing talent! xoxo

    • Regan says:

      Thanks so much for commenting, Barb!! This means a lot. Happy New Year! xo

  3. Chris Olson says:

    Have not tried your recipe yet, but looks tasty!
    I make butternut squash soup adding low sodium chicken broth and the Peruvian grain amaranth. What is amaranth micro greens? Thanks!!

    • Regan says:

      Hi Chris! Amaranth is a type of microgreeen, but appears very pink in color. They have an earthy flavor that reminds me of beets. You can see a little more on the American Pride Micro Farm website here: http://apmicrofarm.com/ Thanks for commenting!

  4. […] warm this weekend and if you’re in the easy soup-making mood, definitely make this one and my Butternut Squash with Amaranth. They come together quickly and are a great combo to have on hand during the chilly […]

  5. […] should also check out Butternut Squash Soup with Amaranth and Chicken and Wild Rice […]

  6. […] at their stand and learned that they were Red Garnet Amaranth. After using them as a garnish for my Butternut Squash Soup, I continued to go back to them so I could try out the other special varieties of microgreens that […]

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