Sage Butternut Squash Soup With Brown Rice

Sage Butternut Squash Soup With Brown RiceRecipe
Prep: 45 min., Cook: 30 min., Cool: 10 min.


Makes 8 servings

Recipe from

Southern Living Cooking School


1 (3.5-ounce) bag SUCCESS Brown Rice, uncooked
1 1/2 cups chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
1 tablespoon minced garlic
1 tablespoon vegetable oil
2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
3 cups low-sodium chicken broth
2 tablespoons chopped fresh sage
1/2 cup fat-free evaporated milk
Salt and pepper to taste
1 tablespoon chopped fresh sage (optional)


1. Prepare rice according to package directions.

2. Sauté onion and next 3 ingredients in hot oil in a large Dutch oven over medium heat 5 minutes. Add squash, broth, and 2 tablespoons chopped fresh sage. Bring to a boil, reduce heat to medium-low, and cook 25 minutes or until squash is tender. Let cool 10 minutes.

3. Process squash mixture, in batches, in a blender until smooth, stopping to scrape down sides as needed. Return mixture to Dutch oven, and stir in evaporated milk, salt and pepper to taste, and, if desired, 1 tablespoon chopped fresh sage. Serve soup in individual bowls with a scoop of brown rice.