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Butternut Squash Soup with Amaranth

BUTTERNUT SQUASH SOUP WITH AMARANTH

Ingredients

Instructions

  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.

Notes

I got my microgreens from American Pride MicroFarm.

 

Recipe by REGAN BARONI at https://reganbaroni.com/blog/recipes/butternut-squash-soup-amaranth-recipe/