Winter Squash Soup | Plant-Based Recipes

Name: Winter Squash Soup | Plant-Based Recipes
Ingredients: ½ cup sushi rice; 6 oz baby bok choy, quartered; 1 tbsp sesame oil; 2 garlic cloves, peeled and minced; 1 shallot, peeled and minced; 1 oz fresh ginger, peeled and minced; 6 oz butternut squash, sliced into bite-size pieces; 5.5 oz coconut milk; 4 tsp vegetable broth concentrate; 2 tsp togarashi (divided); 1 tbsp (2 tbsp) vegetable oil*; Salt and 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

www.purplecarrot.com

Delightful rice and roasted bok choy with butternut squash curry—quickly prepared in 30 minutes for a tasty 4-serving meal.

Keywords

Seasonal Menu
Winter Recipes

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Ingredients

½ cup sushi rice
6 oz baby bok choy, quartered
1 tbsp sesame oil
2 garlic cloves, peeled and minced
1 shallot, peeled and minced
1 oz fresh ginger, peeled and minced
6 oz butternut squash, sliced into bite-size pieces
5.5 oz coconut milk
4 tsp vegetable broth concentrate
2 tsp togarashi (divided)
1 tbsp (2 tbsp) vegetable oil*
Salt and 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