Kabocha is Japanese winter squash and very sweet and tasty.
I cook often this vegetable in winter season.
I cook Rice Porridge Soup with kabocha and left over my brown rice.
My son loves it andit is good for your breakfast as well.
This recipe introduced in my previous blog, but I will re-post this article as well.
kabocha squash porridge soup
- ⅓ cup mushed kabocha you can use Butternut squash instead
- ½ bowl brown rice I used brown sweet rice
- ½ cup water
- ½ teaspoon salt
- 1 Tablespoon brown rice syrup
- Mix all ingredients A with food processor or blender until puree soup
- Add them into pot, and cook about 2-3 min with lower heat. (Stir well when you cook)
- Add salt to adjust taste
There’s something about a winter soup that just feels warm and cozy. And what better way to enjoy a winter soup than by sitting down to a delicious bowl of Kabocha Squash Rice Porridge Soup? This soup is easy to make, hearty, and perfect for colder days. Not only is it delicious, but it can also be served with rice and pickled vegetables for extra flavor.
If you’re looking for serving suggestions, we recommend serving the soup with rice and pickled vegetables. You can also serve the soup warm or cold – either way, it will be delicious! If you’re looking to make this soup ahead of time, simply refrigerate or freeze it for later. And last but not least, don’t forget to enjoy some piping hot hot porridge on a cold day!
Are you looking for a delicious and healthy winter soup that can be stored in the fridge for up to 3 days? Look no further than Kabocha squash rice porridge soup! This soup is made by combining kabocha squash, rice, and water or milk to create a delicious and nutritious bowl of soup.
To make this soup, you’ll first need to cut up the kabocha squash into small pieces. You can then cook the kabocha squash in either water or milk until it’s soft. Once the kabocha is cooked, add it to a blender with about two cups of warm water or stock. You can then let the soup simmer on low heat for about 30 minutes, or until it’s fully cooked and creamy.
This delicious and healthy soup can be stored in the fridge for up to 3 days, so make sure that you have enough bowls ready when you’re craving a bowl of this deliciousness! Alternatively, you can enjoy this soup cold as well. Rice porridge is also great for storing in the freezer – it will last for up to 2 months before starting to spoil. So whether you’re looking for an easy and healthy winter meal solution, or just want to store some food safely away from spoilage, Kabocha squash rice porridge soup is perfect!
If you’re looking for a delicious and nutritious meal, look no further than kabocha squash rice porridge soup. This soup is made with kabocha squash, rice, and a variety of spices to give it great flavor. Whether you want a spicy version, a creamy version, or a smoked version, there’s definitely an option for you.
In addition to being delicious and satisfying, this soup is also versatile. You can choose to have it as a standalone dish or as part of a larger meal. For example, you can have it as part of a bowl of rice porridge with fried egg or chicken. Whatever your preference, kabocha squash rice porridge soup will surely satisfy your hunger!
This soup is a delicious way to warm up on a cold winter day. Kabocha Squash is a type of winter squash that is popular in Japan. This squash is rich in vitamins and minerals, and is a good source of fiber. Kabocha Squash can be used in many different dishes, making it perfect for soup. This soup is easy to make and takes only 30 minutes to prepare.
This soup is hearty and filling, and is sure to warm you up on a cold day. It’s also vegan and gluten- free, so it’s perfect for anyone who needs an easy meal that doesn’t include any animal products or gluten. This soup can be made in under an hour, so it’s perfect for those busy days when you don’t have time to cook anything else. If you’re looking for a delicious and warming winter meal, try out this bowl of kabocha squash rice porridge soup!