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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.

Working Mom Cook Fusion - Blogged



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
  1. Mix all ingredients A with food processor or blender until puree soup
  2. Add them into pot, and cook about 2-3 min with lower heat. (Stir well when you cook)
  3. Add salt to adjust taste