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Erin Kumpf Acupuncture & Herbs

Winter Congee Soup

Winter Congee

RECIPE: Crock pot Butternut Squash Congee

One medium butternut squash peeled and cut into thin slices

1 cup short grain rice

1-2 slices fresh ginger

1-2 cloves of garlic, minced

2 cups chicken broth

3 cups of water

1/2 tsp of cinnamon Rou Gui/Cinnamon bark (ground)

1/2 tsp of Bai Dou Kou/Cardamom seed (ground)

sea salt and pepper, to taste

3-4 tbsp scallions, chopped

Add rice, squash, ginger, garlic to the crockpot and fill with 3 cups of water and 2 cups vegetable broth. Turn to low heat, cover and let cook for 3-5 hours.  Add salt, cinnamon, and cardamom and cook for another 10 minutes until congee is at your preferred thickness.

Add more salt and pepper to taste. Top with scallions.

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