Winter Squash Soup

🥘 Ingredients

• sushi rice ½ cup
• water 1 cup
• salt
• baby bok choy 6 oz
• sesame oil 1 tbsp
• salt
• pepper
• vegetable oil 1 tbsp
• garlic 2 cloves
• shallot 1
• fresh ginger 1 oz
• butternut squash 6 oz
• coconut milk 5 ½ oz
• vegetable broth concentrate 4 tsp
• water 1 ½ cups
• togarashi ½ tsp
• salt ½ tsp
• pepper
• togarashi 1 ½ tsp

Cook the rice

1. 1

   Preheat the oven to 425°F. Add sushi rice , 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 minutes to 18 minutes .

Prepare the vegetables

1. 1

   Add baby bok choy , quartered, sesame oil , and a pinch of - salt and - pepper to a baking sheet , and toss. Bake until browned, 8 minutes to 10 minutes .

Cook the aromatics

1. 1

   Heat vegetable oil in a large pot over medium-high heat. Add garlic , peeled and minced, shallot , peeled and minced, and fresh ginger , peeled and minced. Cook until fragrant, 2 minutes to 3 minutes .

Add the squash

1. 1

   Add butternut squash , sliced into bite-size pieces, coconut milk , vegetable broth concentrate , water , togarashi , 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 minutes to 12 minutes . You can add more togarashi if you prefer.

Serve

1. 1

   Divide the &rice between bowls . Top with winter squash soup. Serve with sesame bok choy and remaining togarashi .