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–+ servings

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.
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Prep Time 15 minutes
Cook Time 1 hour
Course dinner, lunch
Cuisine asian
Servings 6 people

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

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.
Keyword asian soup, bok choy, butternut squash, soup
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