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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

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.

Tags: Gluten-Free Soy-Free Chef's Choice Less Prep Low Sodium
SERVINGS
PREP & COOK TIME
30 min
CALORIES
520
FAT
23g
CARBOHYDRATES
71g
PROTEIN
9g

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INGREDIENTS

  1. 1/2 cup quinoa speckled rice
  2. 6 oz baby bok choy, trimmed and quartered
  3. 1 tbsp toasted sesame oil
  4. 2 garlic cloves, peeled and minced
  5. 1 shallot, peeled and minced
  6. 1 oz ginger, peeled and minced
  7. 6 oz diced butternut squash
  8. 5.5 oz coconut milk
  9. 4 tsp vegetable broth concentrate
  10. 2 tsp togarashi
  11. 1 tbsp vegetable oil*
  12. Salt*
  13. Pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame, tree nuts (coconut)
Tools: Small saucepan with lid, Medium saucepan with lid, Baking sheet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
520
FAT
23g
CARBOHYDRATES
71g
PROTEIN
9g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

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)

2
Roast the bok choy

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.

3
Cook the squash

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)

4
Serve

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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