Butternut Squash Soup with Sage

Author: Shay Dorion
Total Time: 45 mins
Yield: 6 servings

Ingredients

• 3.5 oz uncooked brown rice
• 1 ½ cups chopped onion
• ½ cup chopped carrot
• ¼ cup chopped celery
• 1Tbsp minced garlic
• 1 Tbsp olive oil
• 2 lbs butternut squash cut into 1 inch cubes
• 3 cups chicken broth
• 2 Tbsp chopped fresh sage
• 1.2 cup evaporated milk
• 1 Tbsp chopped fresh sage
• Salt and Pepper to taste

Directions

1. Cook rice according to directions
2. Heat Olive oil in a medium saucepan at medium heat. Sauté onion, carrot, and celery, for 5 min. Add garlic and sauté until fragrant; about a minute.
3. Add squash, chicken broth, and sage. Stir well, and bring to a boil. Reduce heat to medium-low and cook for 25 min or until squash is tender.
4. use a hand blender to blend the mixture, then stir in evaporated milk, salt and pepper to taste.
5. Serve in bowls with a scoop of brown rice.

Notes