Creamy, sweet kabocha squash meet white and multigrain rice in this hearty and comforting soup – it’s everything you want on a cool fall day.
I seriously can’t get enough with this recipe. Kabocha squash is one of my favorite foods once September / October timeframe hits, and this congee-like soup hits all the checkboxes for me.
Another reason why I love this recipe is because it is super forgiving. Do you already have cooked rice that you don’t feel like eating but want to use up? You can use it in this recipe. Do you want a recipe that will help use up the rest of your kabocha squash? You can add more squash than this recipe calls for. Don’t have kabocha squash? You can 100% use butternut or any squash you have on hand. The results will be incredible, and if you have leftovers, they will reheat easily and be a great dish to have during the week.
Trust the process, including adding white pepper (which I’m usually not a fan of!). The flavors of this dish will make you feel like a big warm hug and have you going for seconds (and maybe even thirds!).
FAQ – for the Kabocha Squash Soup with Rice (Congee-like)
Q: How do you recommend cutting the kabocha squash?
A: Kabocha squash can be particularly challenging to cut – I have a video that shows my “hack” for cutting squash. What you can do is steam the squash for 15 minutes first, then cut it. This doesn’t fully cook the squash, so you can add this to the recipe without doing anything special.
Q: Do I need to have an immersion blender for this recipe?
A: No. If you don’t have an immersion blender, you can use a regular blender to blend 2-3 cups of the soup mixture. The reason why you don’t want to blend the entire soup is because you still want there to be pieces of rice and squash. Blending just 2-3 cups of the soup will get that nice creamy texture but still maintain the integrity of some of the rice and squash. If you also don’t have a blender, you can eat this as is, and it will still be delicious!
Q: Can I make this in an instant pot?
A: Absolutely! Start on saute mode and add the oil and scallions. Cook for 1-2 minutes, until this becomes fragrant, then add the rinsed rice and cubed squash. Give this another stir, then add the water and a big pinch of salt. Cover and cook on high pressure for 15 minutes. Natural release (~10 minutes), then season with more salt and white pepper. Taste, adjust as desired, then immersion blend for 15-20 seconds to get the final texture (optional, but recommended).
Q: Can I make this with other types of rice or grains?
A: Yes! I’ve made this with just plain white rice, and also with a combination of white rice and mung beans. The cook time should be the same.
Q: Can I make this with already cooked rice?
A: Yes, you will just need to use less water. My rule of thumb for cooking congee with cooked rice is to use double the amount of water as you are using rice. This is a great starting point, and then you can add more water as desired. Note that it will take about the same amount of cooking time as if you are using uncooked rice. The rice is technically cooked, but you want the grains to absorb the liquid and begin to break down. You could cut this process short and use an immersion blender for longer (30 seconds – 1 minute rather than 15-20 seconds) to get the desired texture.
Q: How long will this last as leftovers?
A: This should last 3-4 days in the refrigerator. To reheat, add a splash of water and either microwave or heat on the stovetop.
Q: What is congee?
A: Congee is a rice porridge commonly eaten in China and other Asian countries. Congee is typically made with rice and liquid, cooked until the rice begins to break down. This is typically eaten for breakfast, but can also be eaten at all times of the day and paired with pickled vegetables and other side dishes.
Step by Step Instructions:
1. Prepare the produce – cube the kabocha squash if you haven’t yet done so, and slice the scallions. Follow this video (cubed squash hack) for how I like to cube the squash.
2. Rinse the rice to remove some of the starchiness.
3. In a medium to large sized pot, heat 2 tablespoons of oil on medium high heat. Add the thinly sliced scallions and rinsed rice and toast for 1-2 minutes. Add a big pinch (¼ teaspoon) of kosher salt and the cubed kabocha squash. Toast for another minute, then add the 6 cups of water or broth.
4. Bring up to a boil, then reduce to a simmer and cook partially covered for 40 minutes. Add another big pinch of kosher salt and white pepper, taste, and adjust with more seasoning as desired.
5. Immersion blend the congee for 15-20 seconds, breaking down the rice, but not completely turning everything into a liquid. This helps break down the rice to get that delicious porridge texture.
6. Top with additional scallions (optional), serve immediately, or keep warm until serving.
VIDEO TUTORIAL: Kabocha SquaSh Soup with Rice (Congee-like)
PrintKabocha Squash Soup with Rice (Congee-like)
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Creamy, sweet kabocha squash meet white and multigrain rice in this hearty and comforting soup – it’s everything you want on a cool fall day.
Ingredients
- 1/2 cup jasmine rice
- 1/2 cup multigrain or wild rice
- 2 cups of cubed kabocha squash
- 6 cups of water, plus 1-2 cups more at the end to get your desired consistency
- 2 scallions
- 2 tablespoons of neutral oil
- Kosher salt (to taste)
- 1/2 teaspoon white pepper (+ more to taste)
Instructions
- Prepare the produce – cube the kabocha squash if you haven’t yet done so, and slice the scallions. Follow this video (Link the instagram cubed squash hack) for how I like to cube the squash.
- Rinse the rice to remove some of the starchiness.
- In a medium to large sized pot, heat 2 tablespoons of oil on medium high heat. Add the thinly sliced scallions and rinsed rice and toast for 1-2 minutes. Add a big pinch (¼ teaspoon) of kosher salt and the cubed kabocha squash. Toast for another minute, then add the 6 cups of water or broth.
- Bring up to a boil, then reduce to a simmer and cook partially covered for 40 minutes. Add another big pinch of kosher salt and white pepper, taste, and adjust with more seasoning as desired.
- Immersion blend the congee for 15-20 seconds, breaking down the rice, but not completely turning everything into a liquid. This helps break down the rice to get that delicious porridge texture.
- Top with additional scallions (optional), serve immediately, or keep warm until serving.
Equipment
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Asian Inspired
- Method: Stove-top
- Cuisine: Asian
Leave a Reply