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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
510
FAT
23g
CARBOHYDRATES
63g
PROTEIN
11g


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INGREDIENTS

  1. ½ cup sushi rice
  2. 6 oz baby bok choy, quartered
  3. 1 tbsp sesame oil
  4. 2 garlic cloves, peeled and minced
  5. 1 shallot, peeled and minced
  6. 1 oz fresh ginger, peeled and minced
  7. 6 oz butternut squash, sliced into bite-size pieces
  8. 5.5 oz coconut milk
  9. 4 tsp vegetable broth concentrate
  10. 2 tsp togarashi (divided)
  11. 1 tbsp (2 tbsp) vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition
Allergens: sesame, tree nut (coconut)
Tools: Medium saucepan, Baking sheet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
510
FAT
23g
CARBOHYDRATES
63g
PROTEIN
11g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Preheat the oven to 425°F. Add sushi rice, 1 cup 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. (4-serving meal: use 2 cups water)

2
Prepare the vegetables

Add baby bok choy, sesame oil, and a pinch of salt and pepper to a baking sheet, and toss. Bake until browned, 8 to 10 minutes.

3
Cook the aromatics

Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add garlic, shallot, and ginger. Cook until fragrant, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil)

4
Add the squash

Add butternut squash, coconut milk, vegetable broth concentrate, 1½ cups water, just ½ tsp togarashi, ½ tsp salt, and a pinch of pepper to the pot. Bring to a boil, cover, reduce heat to low, and cook until squash is fork-tender, 10 to 12 minutes. (4-serving meal: use 2½ cups water, 1 tsp togarashi, 1 tsp salt) TIP: You can add more togarashi if you prefer.

5
Serve

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

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