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.
Prepare rice according to package directions.
Heat oil in a large pot over medium heat. Add onions, carrots, celery and garlic. Sauté until onions begin to soften, about 5 minutes.
Add squash, broth and 2 tablespoons of sage. Bring to a boil. Reduce heat and simmer until squash is tender, about 25 minutes.
Working in batches, puree soup in a blender until smooth. Return to pot and stir in evaporated milk, remaining sage, salt and pepper.
Serve 1 scoop of brown rice in each bowl and top with soup.
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.