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Winter Squash Soup

with Sticky Rice & Sesame Bok Choy

dinner

Dinner Soup Leafy Greens Squash Nuts Gluten-Free Soy-Free Seasonal Menu Quick and Easy Winter Recipes Japanese <600 Calories
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
500
FAT
21g
CARBOHYDRATES
69g
PROTEIN
9g

MAIN INGREDIENTS

  1. ½ cup sushi rice
  2. 1 shallot
  3. 2 garlic cloves
  4. 1 oz fresh ginger
  5. 6 oz baby bok choy
  6. 1 tbsp sesame oil
  7. 6 oz cubed butternut squash
  8. 5.5 oz coconut milk
  9. 2 tsp vegetable broth concentrate
  10. 2 tsp togarashi
  11. Salt and pepper*
  12. 1 tbsp vegetable oil *
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Medium saucepan
  • Baking sheet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

Preheat the oven to 425°F. Add the sushi rice, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all of the water is absorbed, about 15 to 18 minutes.

2
Prepare the vegetables

Peel and mince the garlic, shallot, and ginger. Trim the bottoms off the baby bok choy and cut them into quarters. Add the quartered bok choy to a baking sheet and toss with sesame oil, salt, and pepper. Roast until lightly browned, about 8 to 10 minutes.

3
Cook the aromatics

Place a medium saucepan over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the minced garlic, shallot, and ginger. Cook, stirring frequently, until fragrant, 2 to 3 minutes.

4
Add the squash

Add the butternut squash, coconut milk, vegetable broth concentrate, 1½ cups water, as much togarashi as you’d like, ½ tsp salt, and a pinch of pepper. Bring to a boil, reduce heat to low, cover, and cook until the butternut squash is fork-tender, about 10 to 12 minutes.

5
Serve

Divide the sushi rice between bowls. Top with the winter squash soup. Serve with sesame bok choy and any remaining togarashi. Soup’s on!