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.

Meanwhile, 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, just 2 tsp togarashi, ¼ tsp salt, and a pinch of pepper and bring to a boil. Reduce heat to low, cover, and cook, stirring occasionally, until squash is fork-tender, about 10 to 12 minutes. (TIP: Add more togarashi if you prefer more spice.)

Divide rice between bowls. Top with winter squash soup. Serve with sesame bok choy. Soup’s on!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.