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Winter Squash Soup with Sticky Rice & Sesame Bok Choy
2 or 4 Serving Dinner

Winter Squash Soup

with Sticky Rice & Sesame Bok Choy

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
470
FAT
21g
CARBOHYDRATES
64g
PROTEIN
8g

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INGREDIENTS

  1. ½ cup sushi rice
  2. 2 garlic cloves
  3. 1 shallot
  4. 1 oz fresh ginger
  5. 6 oz baby bok choy
  6. 1 tbsp sesame oil
  7. 6 oz butternut squash
  8. 5.5 oz coconut milk
  9. 4 tsp vegetable broth concentrate
  10. 2 tsp togarashi
  11. 1 tbsp (2 tbsp) vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: tree nut (coconut)
Tools: Medium saucepan, Baking sheet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
470
FAT
21g
CARBOHYDRATES
64g
PROTEIN
8g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the rice

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.

2
Prepare the vegetables

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.

3
Cook the aromatics

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.

4
Add the squash

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.

5
Serve

Divide the sticky rice between bowls. Top with the winter squash soup. Serve with sesame bok choy and any remaining togarashi. Bon appétit!

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