1.    Heat the olive oil in a saucepan on medium-high heat.

2.    Sauté the onion and garlic until the onion are translucid. Then add the scallions, sweet potatoes, butternut squash and carrots.

3.    Let them sweat in the pan. Stir frequently.

4.    Sprinkle the thyme, black pepper and salt while stirring the veggies. Stir.

5.    Add the amaranth leaves into the pan and keep stirring. They will wilt. So its volume will decrease.

6.    Pour the vegetable stock and stir well.

7.    Add the coconut milk while stirring and reduce the heat to low.

8.    Cover with the lid and allow to simmer down into a thick stew for up to 1 hour.

9.    Once the desired thickness is obtained, use a stick blender to blend it.

10.  Serve warm.