This soup was inspired by a gift of freshly grown bok choy and created on our first night on our first trip to Florida!
Thank you RUSTY RON’S MARINE SURPLUS for the Bok Choy, Cabbage and Collard Greens!
RUSTY RON’S MARINE SURPLUS 5018 Mattie St, Morehead City, NC 28557
Bok Choy soup with roasted butternut squash and chicken.
Healthy Bok Choy combined with velvety butternut squash and roasted chicken for an Asian-Inspired hearty soup.
Ingredients
Soup Base
- 4 Green onions, whites, and greens separated. Both diced.
- 4 cloves Garlic minced.
- bones from 3 to 4 chicken thighs
- 1 14 oz Can coconut milk
- 1 tsp Roasted red chili paste
- 5 cups Chicken stock
- 1 tsp Avacado oil
- 1 tsp Sesame oil
Soup Ingredients
- 1 large Or two small bunches of Bok Choy
- 4 Bone-in chicken thighs
- 1 Small about 4-pound butternut squash.
- 1 Lime
Marinade
- 1/4 cup Pure maple syrup
- 2 Tbsp Tamari Or soy sauce
- 1 tsp Roasted red chili paste
- 1 tbsp Rice wine vinegar
- 1 tsp Hot sauce
- 1 tsp Chinese five spice
- 1 tsp Avocado oil
Soup seasoning finishes
- Tamari
- Sriracha
- Kosher salt
Instructions
- The first thing I like to do is get my base cooking.
- Debone your chicken thighs, cube your chicken, discard the skin, and set the bones aside.
- In your soup pot over medium-high heat, add your avocado and sesame oils.
- Add the diced white part of your green onions along with your chicken bones.
- Let this cook for about 3 minutes.
- Add your garlic and let cook for one minute.
- Add your chili paste, coconut milk, and chicken stock, reduce the heat to meduim and let simmer.
- Meanwhile, peel and dice your butternut squash, and place in a bowl.
- In a blender, food processor, or with your immersion blender, mix all of the marinade ingredients together.
- Pour 3/4s of the marinade over your butternut squash and toss well, along with a pinch of kosher salt.
- Pour the remaining marinade over the chicken and toss well along with a pinch of kosher salt.
- Roast on 400° for 30 minutes for the chicken and 45 minutes for the squash.
- While that is roasting, wash your bok choy and remove the green leaves for the white stalks.
- Cut or tear the green leaves into the size pieces you would like in your soup.
- Cut the white parts into bite-sized pieces as well.
- Once your butternut squash comes out of the oven, remove and discard the chicken bones, from you soup base.
- Add half of the butternut squash to the soup base, and using an immersion blender, purée.
- Now add the white part of the bok choy, the remaining butternut squash, the chicken, and the zest and juice from the lime.
- Let this cook for 10 minutes.
- Add the green parts of the bock choy.
- Now in the last five minutes of cooking time, taste and season, adding kosher salt, srirachs, and tamari.
- Garnish with the green parts of the diced green onions.
Tried this recipe?Let us know how it was!