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Sage Butternut Squash Soup With Brown Rice

Yield Makes 8 servings
Prep: 45 min., Cook: 30 min., Cool: 10 min.

Ingredients

  • 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)

How to Make It

  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.