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butternut squash congee rice porridge

Butternut Squash Congee

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.
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Course: Breakfast, brunch, Dinner, Entree, lunch, Main Course, Soup
Cuisine: Asian, Chinese
Keyword: butternut squash, congee, glutinous rice, lugaw, porridge, rice, rice soup, squash recipe
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 3 servings
Calories: 105kcal

Equipment

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.
    butternut squash congee ingredients
  • 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
    saute 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 butternut squash on stove
  • 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.
    immersion hand blender for the butternuts squash soup
  • 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
    add glutinous short grain rice for butternut squash congee
  • 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
    bowl of butternut squash congee

Nutrition

Nutrition Facts
Butternut Squash Congee
Amount per Serving
Calories
105
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.1
g
1
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
1
g
Sodium
 
635
mg
28
%
Potassium
 
283
mg
8
%
Carbohydrates
 
22
g
7
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
7523
IU
150
%
Vitamin C
 
15
mg
18
%
Calcium
 
43
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.