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.