Make yourself a savory bowl of this Creamy Butternut Squash Soup with fresh sage, chicken stock, evaporated milk, pureed veggies, and a scoop of fluffy brown rice.
Prepare rice according to package directions. In a heavy, large pot, heat oil over medium heat.
Add garlic, onion, carrots, and celery: sauté until onions begin to soften, about 5 minutes.
Add squash, broth, and 2 tablespoons of the sage. Bring to a boil. Reduce heat and simmer until squash is tender, about 25 minutes.
Working in batches, puree soup in blender until smooth. Stir in evaporated milk and remaining sage.
Season with salt and pepper to taste. Serve 1 scoop of brown rice in bowl and top with soup.
Easy is our middle name and for this recipe, we’re sticking to it. Skip the oven and make this hassle-free recipe for Creamy Butternut Squash. All you’ll need to do is cook up your squash until it’s sweet and tender, sauté a few extra ingredients, and blend until smooth.
Ingredients including, chicken broth, and a standard mirepoix of carrots, onions, and celery help balance out the sweet taste of butternut squash, while evaporated milk makes it a rich creamy delight. Plus, fresh sage helps add to the fall flavors. Spooned over a scoop of our 10-minute Success® Brown Rice, this recipe is a complete meal. Top it off with a fresh garnish of chopped sage and enjoy!
With loads of veggies, hearty whole grain rice, and loads of creaminess, there’s nothing like this comforting soup for the colder months.
Make it spicy: Turn up the heat by adding a pinch of chili powder to your soup.
Lactose-free: Swap out evaporated milk for coconut milk and low sodium chicken broth for vegetable broth for a completely vegan option.