Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Prep: 45 min., Cook: 30 min., Cool: 10 min.

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Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions.

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  • 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.

  • 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.

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