This butternut squash congee is an exciting, healthy, and super lip-smacking way to enjoy congee or a rice and squash soup. The texture in this congee recipe is perfection, balanced, creamy, and smooth. The flavor is savory with hints of sweet butternut squash. Add this to your recipe repertoire and you’ll be glowing soon with this bowl of sunshine.
Table of contents
I have been everywhere from Cambodia, Vietnam, Australia, and more places in Asia to say that I am extremely familiar with congee and a variety of rice porridge, lugaw, and the like.
It is comforting, warm, and perfect to start the day…or end the day.
One thing I notice, is in the States, you have to BEWARE the congee recipes online! The texture is everything, and if you come out with a lumpy, clumpy, thick congee, then it ain’t it!
It should be smooth and a perfect ratio of soup to rice with a soft texture that isn’t overdone. This butternut squash congee is all the right elements combined. Flavor, texture, and not to mention…it’s a powerhouse of nutrition with the simplest of ingredients.
What Is Butternut Squash Congee?
Butternut Squash Congee is a velvety, comforting rice porridge made by simmering rice and butternut squash until creamy and cohesive.
- Congee is a traditional rice porridge made by simmering rice in water or broth until it becomes creamy and smooth.
- Cultural Significance: It’s a staple dish in many Asian countries, known by different names such as “jook” in Cantonese and “zhou” in Mandarin.
- Versatility: Can be served plain or with various toppings and add-ins, ranging from savory (meat, vegetables) to sweet (sugar, fruits).
- Texture: The ideal congee is velvety and smooth, with a consistency that varies from runny to thick, depending on personal preference. Ideally, it is right in the middle.
- Nutritional Value: Often considered comfort food, providing warmth and nourishment, typically made with simple ingredients.
A Brief History of Congee
Congee has ancient roots, tracing back thousands of years to China. It was originally a dish for the poor, made with minimal ingredients to stretch resources.
Over time, congee evolved into a beloved comfort food with countless variations across Asia, from savory renditions in China, Vietnam, and Korea to sweeter versions in the Philippines and Thailand.
Adding butternut squash brings a seasonal twist to the dish, infusing it with Western autumnal flavors while retaining its Asian soul.
Taste and Texture
Butternut Squash Congee has a creamy, luscious texture, achieved by slow-cooking rice until it breaks down, but never mushing it or making it mushy. The rice should still be mostly intact and soft.
The butternut squash adds flavor, color, texture, and fiber that balances the mild savoriness of the base. Each spoonful feels warm, hearty, and nourishing—a true comfort food.
The Best Rice for Congee
For the perfect congee, use glutinous rice or short grain rice, such as:
- Glutinous Rice: #1 choice. Creates a thicker congee, but the best choice and creates the right ratio of soupiness and rice. Despite the name, this rice is GLUTEN FREE.
- Sushi Rice: Sticky and creamy.
- Jasmine Rice: Subtle fragrance and soft texture. This rice stays more intact and has less starch, so you need a little more to thicken the congee. It’s best to use half glutinous rice and half jasmine if you choose to incorporate this type of rice.
- Brown Rice: For added fiber and a nuttier taste (cook longer). It will add more texture to the congee.
Ingredients
- 1/4 cup Glutinous rice – also called sweet rice; despite the name, this rice is gluten free; may also use short-grain or sushi rice
- 3 cups low-sodium chicken/vegetable broth
- 2 cups water
- 1 1/2 cup butternut squash, peeled and diced
- 1 thumb ginger – use fresh ginger; mince
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/2 tbsp fish sauce – adjust to taste
- scallions – garnish
- chili oil or chilis – garnish
- 1 tsp oil
Additional Toppings:
- Chopped scallions or cilantro
- Fried shallots
- Sesame oil
- Chili oil
- Crushed peanuts or cashews
Equipment
- Large pot or Dutch oven with lid
- Immersion hand blender
- Whisk
- Knife and cutting board
- Ladle for serving
Instructions
- Prep your ingredients by having everything laid out. Peel and dice the butternut squash.
- Heat your pot and add then add the oil. Sauté the ginger for a few seconds, then add the squash and sauté the squash for two minutes.
- Add the broth and water. Then, add in the seasonings.
- Simmer the squash until it is soft. Then, take your immersion blender and blend down the squash and liquid until it is a soup texture.
- Next, pour in the rice and be sure your flame is on low. Low simmer the rice and soup for 30 minutes. Cover with lid. Stir every five minutes. Do not scrape the bottom of the pot and use your whisk to gently mix.
- Check the rice is done. Then, add in the fish sauce and incorporate it. Gently mix and very low simmer for another several minutes.
- Serve right away with the toppings of choice. Refrigerate the leftovers for up to 3 days.
Notes and Tips
- Consistency Control: Congee thickens as it cools. Add extra liquid when reheating to restore its creamy texture.
- Time-Saving Tip: Use a slow cooker or Instant Pot for hands-free preparation. Cook on low for 6-8 hours.
- Substitutions: Swap butternut squash for pumpkin, sweet potato, or kabocha squash. You can even add carrot.
- The Immersion hand blender – It is important to have a soup blender/immersion hand blender to smooth the squash.
Add-Ins and Variations
- Protein: Add shredded chicken, pork, tofu, or a jammy egg.
- Greens: Stir in spinach, kale, or bok choy during the last 5 minutes of cooking.
- Spices: Experiment with turmeric, cinnamon, or star anise for added depth. You can even add red Thai curry such as in this butternut Thai red curry soup.
How to Serve
Serve Butternut Squash Congee hot in deep bowls. It’s perfect as a hearty breakfast, light lunch, or soothing dinner.
Pair it with a side of pickled vegetables, steamed buns, or stir-fried greens for a complete meal.
Butternut Squash Congee is a star meal of good for you foods, and wellness from the inside out.
The simplicity, and yet depth of flavor and how you feel when enjoying this dish is wellness all around. Enjoy the versatility and I’m sure you will come back to this dish time and time again.
Did you make this recipe?
Tag @jackielikesrice on Instagram
Like this recipe?
Follow @ricelifefoodie on Pinterest
Join our Facebook Group!
Follow RiceLifeFoodie on Facebook
Butternut Squash Congee
Equipment
- 1 Dutch Oven or Large pot; must have a lid
- 1 whisk
- 1 Knife and cutting board
- 1 ladle
Ingredients
- ¼ cup Glutinous rice also called sweet rice; despite the name this rice is gluten free; may also use short-grain or sushi rice
- 3 cups low-sodium chicken/vegetable broth
- 2 cups water
- 1 ½ cup butternut squash peeled and diced
- 1 thumb ginger use fresh ginger; mince
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp paprika
- ½ tbsp fish sauce adjust to taste
- scallions garnish
- chili oil or chilis garnish
- 1 tsp oil
Additional Toppings
- Chopped scallions or cilantro
- Fried shallots
- Sesame oil
- Chili oil
- Crushed peanuts or cashews
- jammy egg
Instructions
- Prep your ingredients by having everything laid out. Peel and dice the butternut squash.
- Heat your pot and add then add the oil. Sauté the ginger for a few seconds, then add the squash and sauté the squash for two minutes.1 thumb ginger, 1 tsp oil, 1 ½ cup butternut squash
- Add the broth and water. Then, add in the seasonings.3 cups low-sodium chicken/vegetable broth, 2 cups water, ½ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika
- Simmer the squash until it is soft. Then, take your immersion blender and blend down the squash and liquid until it is a soup texture.
- Next, pour in the rice and be sure your flame is on low. Low simmer the rice and soup for 30 minutes. Cover with lid. Stir every five minutes. Do not scrape the bottom of the pot and use your whisk to gently mix.¼ cup Glutinous rice
- Check the rice is done. Then, add in the fish sauce and incorporate it. Gently mix and very low simmer for another several minutes.½ tbsp fish sauce
- Serve right away with the toppings of choice. Refrigerate the leftovers for up to 3 days.scallions, chili oil or chilis, Chopped scallions or cilantro, Fried shallots, Sesame oil, Chili oil, Crushed peanuts or cashews, jammy egg
LEAVE A COMMENT