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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


Serves: 4 Servings

  • 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}

  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.


Your Squishy Monster ^.~

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