Winter Squash Soup
with Sticky Rice & Sesame Bok Choy
Creamy coconut milk adds richness to this ultra-aromatic broth, boasting flavors of ginger and sesame.
Nutrition (per serving)
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INGREDIENTS
- 1/2 cup quinoa speckled rice
- 6 oz baby bok choy, trimmed and quartered
- 1 tbsp toasted sesame oil
- 2 garlic cloves, peeled and minced
- 1 shallot, peeled and minced
- 1 oz ginger, peeled and minced
- 6 oz diced butternut squash
- 6.76 floz coconut milk
- 4 tsp vegetable broth concentrate
- 2 tsp togarashi
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine rice, 1 cup water, and a pinch of salt in small saucepan and bring to a boil. Cover, reduce heat to low, and cook until grains are tender and water is absorbed, about 15 to 18 minutes. (4-servings: use 2 cups water)
Meanwhile, combine bok choy, sesame oil, and a pinch of salt and pepper on baking sheet and toss. Roast until lightly browned, about 8 to 10 minutes.
Heat 1 tbsp vegetable oil in medium saucepan over medium heat. Add garlic, shallot, and ginger and cook until fragrant, 1 to 3 minutes. Add butternut squash, coconut milk, broth concentrate, 1½ cups water, just 2 tsp togarashi, ¼ tsp salt, and a pinch of pepper. Bring to a boil, reduce heat to low, cover, and cook until squash is fork-tender, about 10 to 12 minutes. (4-servings: use 2 tbsp vegetable oil, 3 cups water, 4 tsp togarashi, ½ tsp salt) (TIP: Add more togarashi if you prefer more spice.)
Divide rice between bowls. Top with winter squash soup. Serve with sesame bok choy. Soup’s on!
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