Winter Squash Soup
with Sticky Rice & Sesame Bok Choy
Quinoa speckled rice soaks up the ultra-aromatic broth – made with ginger, sesame, and creamy coconut milk – of this butternut soup. Roasted bok choy completes the meal.
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
- 5.5 oz coconut milk
- 4 tsp vegetable broth concentrate
- 2 tsp togarashi
- 1 tbsp vegetable oil*
- Salt*
- 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.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
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-serving meal: use 2 cups water)
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, as much togarashi as you’d like, ½ 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-serving meal: use 2 tsp vegetable oil, 3 cups water, 1 tsp salt)
Divide rice between bowls. Top with winter squash soup. Serve with sesame bok choy and any remaining togarashi. Soup’s on!
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