Butternut Squash Congee
When rice is life, you find ways to incorporate it into your diet in whatever means possible. I love soup. I love congee. Sometimes life gives you two of the most comforting dishes that are just meant to be combined. I find that you can turn any soup into a congee (my formula is 1:8 uncooked rice to soup ratio) and this butternut squash is a testament to my unscientific mathematical ideologically congee soup philosophy in the form of butternut squash soup turned into a congee. So go ahead, add that rice into your soup. Turn it into a congee. You're freezing cold body this winter will thank you!
At a glance
Yield
6 servingsTime
2 hoursIngredients
2 tablespoons butter
1/2 sweet onion, diced (around 3/4 cups)
4 garlic cloves, smashed
1 small butternut squash (about 1 pint cubed)
2 tablespoons white miso
1 tablespoon chicken better than bouillon (sub another tablespoon of miso if you don't have this!)
2 teaspoon kosher salt
1 tablespoon brown sugar
1 teaspoon rice vinegar
4 cups water
Rice
1 cup uncooked, short grain white rice
Toppings (optional)
Soy sauce
Diced scallions
Sesame seeds
Fried shallots
Soft boiled eggs
Preparation
In a large pot on medium-high heat, melt butter. Add onions and garlic and sauté until the onions are softened and semi-transluscent, about 5 minutes or so. Add butternut squash, white miso, chicken bouillon, kosher salt, brown sugar, rice vinegar, and water to the pot. Give it a little stir until everything becomes friends and is mixed together. Bring the soup to a boil, then reduce heat and let it simmer for 30 minutes until the squash has completely softened. Empty the pot into a blender and blend until smooth, then pour the blended soup back into the pot and turn heat to low. Pour white rice into the soup and give it another stir.
Cook covered for 1 hour, making sure to stir and scrape the bottom with a spatula every 20 minutes (otherwise you'll have a layer of burnt congee on the bottom of the pot). The congee should thicken overtime to become a porridge like consistency once cooked.
Ladle congee into bowls and top with your favorite toppings! I personally love a drizzle of soy sauce, scallions, sesame seeds, a little crunch from fried shallots (Trader Joe's sells tins of these) and then topping with a soft boiled egg.
1 Comment
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2 tablespoons butter
1/2 sweet onion, diced (around 3/4 cups)
4 garlic cloves, smashed
1 small butternut squash (about 1 pint cubed)
2 tablespoons white miso
1 tablespoon chicken better than bouillon (sub another tablespoon of miso if you don't have this!)
2 teaspoon kosher salt
1 tablespoon brown sugar
1 teaspoon rice vinegar
4 cups water
Rice
1 cup uncooked, short grain white rice
Toppings (optional)
Soy sauce
Diced scallions
Sesame seeds
Fried shallots
Soft boiled eggs
Replies
Great recipe
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