Winter Squash Soup with Sticky Rice & Sesame Bok Choy

Winter Squash Soup

with Sticky Rice & Sesame Bok Choy

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
520
FAT
21g
CARBOHYDRATES
71g
PROTEIN
9g

MAIN INGREDIENTS

  1. ½ cup sushi rice
  2. 1 shallot
  3. 2 cloves garlic
  4. 1 tbsp fresh ginger
  5. 6 oz baby bok choy
  6. 1 tbsp sesame oil
  7. 6 oz butternut squash cubes
  8. 1 can coconut milk
  9. 2 packets vegetable broth
  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

  • Small saucepan with lid
  • Baking sheet
  • Medium saucepan

INSTRUCTIONS

1
Cook the rice
Vegan_Squash_Soup_Step-1
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
Vegan_Squash_Soup_Step-2
Peel and mince the shallot. Peel and mince the garlic. Peel and mince 1 tbsp of ginger. Trim and quarter the baby bok choy lengthwise. Add the baby bok choy to a baking sheet and toss with the sesame oil and a pinch of salt and pepper. Roast until tender and browned, about 8 to 10 minutes.
3
Start the soup
Vegan_Squash_Soup_Step-3
Place a medium saucepan over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the minced shallot, garlic, and ginger. Cook until fragrant, about 1 to 2 minutes.
4
Finish the soup
Vegan_Squash_Soup_Step-4
Add the butternut squash, coconut milk, vegetable broth packets, 1½ cup water, as much of the togarashi as you’d like, ½ tsp salt, and a pinch of pepper to the saucepan. Bring to a boil, cover, reduce heat to low, and cook until the squash is fork-tender, about 10 to 12 minutes.
5
Serve
Vegan_Squash_Soup_Step-5
Divide the sticky rice between bowls. Top with the winter squash soup and sesame bok choy. Sprinkle with any remaining togarashi.