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A close up 45 degree angle view of sriracha butternut squash amaranth soup
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Sriracha Butternut Squash Amaranth Soup

This creamy and nutritious Sriracha Butternut Squash Amaranth Soup is bursting with flavors! It’s healthy, gluten free and protein rich.
Course Soup
Cuisine Asian, fusion
Keyword amaranth soup, butternut squash amaranth soup, butternut squash soup, butternut squash soup recipe, sriracha butternut squash
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 164kcal
Author Gunjan

Ingredients

  • 1/2 cup dry amaranth grains
  • 1 1/2 cups water
  • 3 cups vegetable broth
  • 2 cups chopped fresh butternut squash
  • 3 fresh basil leaves
  • handful of fresh tarragon herb
  • 1 tsp sriracha powder seasoning
  • 1/2 cup unsweetened coconut milk (tetra pack)
  • Salt as per taste

Instructions

  • In a saucepan boil water and add amaranth. Cook uncovered until all the water is absorbed.
  • In another sauce pan heat vegetable broth. Add butternut squash, basil, and tarragon and cook until butternut squash is cooked and is soft.
  • Let it cool and blend the soup smooth. Pour back the soup in the same saucepan again on a low flame. Add cooked amaranth, sriracha powder mix and coconut milk.
  • Warm it up and serve it. Enjoy!!!!

Notes

  • For kids you may skip sriracha and add crushed black pepper to make it less spicy.
  • You may make ahead amaranth and refrigerate. Use it in the soup when ready. 

Nutrition

Calories: 164kcal | Carbohydrates: 26g | Protein: 12g | Fat: 2g | Saturated Fat: 6g | Sodium: 714mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg