Winter Squash Soup
with Sticky Rice & Sesame Bok Choy
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- ½ cup sushi rice
- 2 garlic cloves
- 1 shallot
- 1 oz fresh ginger
- 6 oz baby bok choy
- 1 tbsp sesame oil
- 6 oz butternut squash
- 5.5 oz coconut milk
- 4 tsp vegetable broth concentrate
- 2 tsp togarashi
- 1 tbsp (2 tbsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 425°F. Add sushi rice, 1 cup (2 cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes.
Peel and mince the garlic, shallot, and ginger. Trim the baby bok choy and quarter lengthwise. Add quartered baby bok choy to a baking sheet and toss with sesame oil, salt, and pepper. Bake until browned, 8 to 10 minutes.
Heat 1 tbsp (2 tbsp) vegetable oil in a medium saucepan over medium high heat. Add minced garlic, minced shallot, and minced ginger. Cook until fragrant, 2 to 3 minutes. Slice butternut squash into bite-size pieces.
Add sliced butternut squash, coconut milk, vegetable broth concentrate, 1½ cups (2½ cups) water, ½ tsp (1 tsp) togarashi, ½ tsp (1 tsp) salt, and a pinch of pepper. Bring to a boil, reduce heat to low, cover, and cook until squash is fork-tender, 10 to 12 minutes.
Divide the sticky rice between bowls. Top with the winter squash soup. Serve with sesame bok choy and any remaining togarashi. Bon appétit!