Winter Squash Soup
with Sticky Rice & Sesame Bok Choy
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- ½ cup sushi rice
- 6 oz baby bok choy, quartered
- 1 tbsp sesame oil
- 2 garlic cloves, peeled and minced
- 1 shallot, peeled and minced
- 1 oz fresh ginger, peeled and minced
- 6 oz butternut squash, sliced into bite-size pieces
- 5.5 oz coconut milk
- 4 tsp vegetable broth concentrate
- 2 tsp togarashi (divided)
- 1 tbsp (2 tbsp) vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition
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)
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.
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)
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.
Divide the sticky rice between bowls. Top with winter squash soup. Serve with sesame bok choy and remaining togarashi. Dig in!