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Butternut Amaranth Bisque

Butternut squash is available year-round, so why limit it to just Fall cooking and recipes? This delightfully light and delicate bisque is an excellent appetizer or main dish and cooks in just 20 minutes.

Amaranth is a good source of fiber and is vegan. If you’re unfamiliar with amaranth, it is a pseudo-grain or seed-grain. It is gluten-free and one of the smallest seeds-grains out there. It is prized for its subtle earthy flavor and texture when cooked. Amaranth, when cooked, has a creamy texture similar to farina, grits, or cream-of-wheat.

Butternut Amaranth Bisque

4 cups Butternut Squash Puree
1 cup Specialty Grains Amaranth or Ivory Teff
1 cup Vegetable Stock
1 Tbsp. Granulated Onion or Onion powder
1/8 tsp. nutmeg
Salt and Pepper to taste


  • Combine all ingredients in a gallon-sized stockpot. Simmer over low heat for 20-25 minutes until the amaranth is cooked.
  • Serve hot with toasted pumpkin seeds and a sprinkle of nutmeg if desired. Yield 8 servings