Butternut Squash Soup with Sage - CHRISTOPHER DORION

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