Butternut and Ginger Congee

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Total Time

1 Hour 30 Mins

Yield

Serves 4 (serving size: about 1 1/4 cups)

This amazingly nuanced soup is the stuff we dream about on cool fall nights. Grab a bowl, a fuzzy sweater, and a serving of this easy fall soup and get ready for a dinner to remember. Save this recipe for nights when comfort food is a must and you want your house to smell amazing; the slow simmer is guaranteed to accomplish that! Shredded butternut squash will melt beautifully into the congee; use a box grater or the shredding disc of a food processor. Pick up some crusty bread to serve alongside this perfect autumn soup recipe; you won't want to miss a drop!

Ingredients

1/3 cup uncooked long-grain white rice
2 1/2 teaspoons canola or other neutral oil, divided
12 ounces butternut squash, peeled and shredded
4 cups unsalted chicken stock (such as Swanson)
1 cup water
1 1/2 teaspoons fish sauce
1/4 teaspoon kosher salt
1 (1-in.) piece fresh ginger, very thinly sliced
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
2 tablespoons coarsely chopped fresh Thai basil
1 to 2 Tbsp. coarsely chopped fresh cilantro

Nutritional Information

Calories 149
Fat 3.1g
Satfat 0.3g
Monofat 1.9g
Polyfat 0.9g
Protein 7g
Carbohydrate 24g
Fiber 2g
Cholesterol 0.0mg
Iron 2mg
Sodium 397mg
Calcium 68mg
Sugars 4g
Est. added sugars 1g

How to Make It

Step 1

Place rice in a bowl; cover with water. Stir vigorously for 10 seconds to release starch; drain well. Place rice in a food processor; pulse until very finely chopped.

Step 2

Heat 1 1/2 teaspoons oil in a medium saucepan over medium. Add rice and squash; cook 1 to 2 minutes. Add stock, 1 cup water, fish sauce, and salt; bring to a boil. Reduce heat to medium-low, partially cover, and simmer 1 hour and 15 minutes or until congee is creamy, stirring occasionally.

Step 3

Heat remaining 1 teaspoon oil in a skillet over medium. Add ginger; cook 8 minutes or until golden and crisp, stirring frequently. Place ginger on a paper towel-lined plate; cool.

Step 4

Stir sugar and pepper into congee. Divide among 4 bowls; top evenly with basil, cilantro, and ginger.

The Pho Cookbook.

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