- 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
Butternut and Ginger Congee
Photo: Iain Bagwell
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!
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.
Ten Speed Press, $22, on sale Feb. 7, 2017.
