Sage Butternut Squash Soup with Brown Rice

By ccavaletti

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)

Details

Servings 4

Preparation

Step 1

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.

Southern Living Cooking School
OCTOBER 2008