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In a large pot on medium-high heat, melt butter.
Add onions and garlic and sauté until the onions are softened and semi-transluscent, about 5 minutes.
Add butternut squash, white miso, chicken bouillon, kosher salt, brown sugar, rice vinegar, and water to the pot.
Give it a little stir until everything becomes friends and is mixed together.
Bring the soup to a boil, then reduce heat and let it simmer for 30 minutes until the squash has completely softened.
Empty the pot into a blender and blend until smooth.
Pour the blended soup back into the pot and turn heat to low.
Pour white rice into the soup and give it another stir.
Cook covered for 1 hour, making sure to stir and scrape the bottom with a spatula every 20 minutes.
Ladle congee into bowls and top with your favorite toppings.