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Kabocha Squash Porridge

Growing up, this was one of my mama’s favorite soups.  When the leaves began to fall, you could bet that a big pot of this would be simmering away on the stove top.  I didn’t really appreciate it then {opting for more conventional and boring soups of the chicken noodle variety} but now, I can’t get enough of it!  Smooth and creamy, this goes down like warm velvet!

5.0 from 1 reviews
Kabocha Squash Porridge
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 Servings
Ingredients
  • 1 squash {mine weighed about 3-4 lbs}
  • ½ c sweet rice + 1 c water
  • 1½ c - 3 c water
  • 2-4 tb sweetener {I used 2 tb of agave/maple syrup}
  • Salt
  • Sweet red beans and pine nut/sesame seed garnish {optional}
Instructions
  1. Chop up the squash and roast at 350 for about an hour.
  2. Meanwhile, soak the rice in water and set aside for that hour as well.
  3. In a blender/food processor, grind the rice with its water as finely as possible.
  4. Blend in all the roasted squash next.
  5. In a large pot, bring the pureed squash/rice, sweetener, and salt to a simmer for about 30 minutes then serve with your choice of garnish.

Love,

Your Squishy Monster ^.~

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