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 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*
- 1 to taste salt*
- 1 to taste pepper*
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!
SIMILAR RECIPES
Winter Squash Soup with Sticky Rice & Sesame Bok Choy
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