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Butternut and Ginger Congee

Photo: Iain Bagwell
Active time 15 mins
Total time 1 hr, 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

Nutrition Information

  • calories 149
  • fat 3.1 g
  • satfat 0.3 g
  • monofat 1.9 g
  • polyfat 0.9 g
  • protein 7 g
  • carbohydrate 24 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 397 mg
  • calcium 68 mg
  • sugars 4 g
  • Est. Added Sugars 1 g

How to Make It

  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.

  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.

  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.

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

The Pho Cookbook. Ten Speed Press, $22, on sale Feb. 7, 2017.