Butternut Squash Soup with Brown Rice

The whole family will love this Butternut Squash Soup with Brown Rice. With sage, evaporated milk, carrots, onions and celery, it’s creamy, comforting and the perfect soup for fall.

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Butternut Squash Soup with Brown Rice

Cooking time
PREP TIME 25 mins
Cooking time
COOK TIME 30 mins
Ready in
TOTAL TIME 55 mins


  • 1 bag Success® Brown Rice
  • 1 tbsp canola oil
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped carrot
  • 1/4 cup chopped celery
  • 1 clove garlic, minced
  • 1 2-lb butternut squash, peeled, seeded and cut into 1-inch pieces
  • 3 cups chicken broth
  • 3 tbsp chopped fresh sage, divided
  • 1/2 cup evaporated milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • Stir up this creamy Butternut Squash Soup with Brown Rice tonight! With fresh sage, chicken stock, evaporated milk, pureed veggies and a scoop of fluffy brown rice, it’s a hearty, comforting, complete meal that the whole family is sure to love.

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Heat oil in a large pot over medium heat. Add onions, carrots, celery and garlic. Sauté until onions begin to soften, about 5 minutes.

    Step 3

  • Add squash, broth and 2 tablespoons of sage. Bring to a boil. Reduce heat and simmer until squash is tender, about 25 minutes.

    Step 4

  • Working in batches, puree soup in a blender until smooth. Return to pot and stir in evaporated milk, remaining sage, salt and pepper.

    Step 5

  • Serve 1 scoop of brown rice in each bowl and top with soup.

  • Recipe Tips

  • For a fancier presentation, drizzle a little heavy cream onto the top of each bowl of soup.

    If you want to turn up the heat in this dish, try adding a pinch of chili powder to the soup.

    For a dairy-free version of this soup, swap out the evaporated milk for coconut milk. To make the soup vegan, substitute the chicken broth with vegetable broth and use coconut milk instead of evaporated milk.


No Roasting Required

For this recipe, we’re going the easy route! Instead of roasting the squash, you’ll simply cook it in a pot until it’s sweet and tender. Then, you’ll sauté a few extra ingredients and blend everything together until smooth. Skip the oven and try this hassle-free recipe for creamy Butternut Squash Soup with Brown Rice, tonight!

Ingredients such as chicken broth and a standard mirepoix of carrots, onions and celery help balance out the sweet taste of butternut squash. The evaporated milk in this recipe makes this soup a rich, creamy delight. Fresh sage helps add to the fall flavors, as well. Spooned over a scoop of our 10-minute Success® Brown Rice, this soup is a complete meal.

With loads of veggies, hearty whole grain rice and loads of creaminess, there’s nothing like this comforting soup for the colder months. If you’re a veggie lover, you should also check out our vegetarian mushroom meatloaf.