Korean Kabocha Squash Porridge Recipe

Turn this popular Asian winter squash into one of the most golden, velvety soups ever.
*Ingredients*

1 squash {mine weighed about 3-4 lbs}
1/2 c sweet rice + 1 c water
1 1/2 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}

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