Spring is here! Spring is here! Wait, what’s that in the back of the fridge?
It’s a butternut squash. That little reminder of fall and winter is still hanging around.
Even though the temperature hits the upper 50’s and an occasional 60 degrees, I still want soup.
Roasting squash brings out its sweetness. Couple that smooth squash puree with nutty, brown rice and you get base for a delicious soup.
I kicked this soup up a notch with fresh thyme, smoked paprika and rich cream. Well, 2 percent milk but that can be our secret!
Butternut and Brown Rice Soup
Ingredients
- 2 cups roasted butternut squash
- 1/2 cup diced onions
- 1 tablespoon butter
- 1/4 cup vegetable broth
- 1 cup 2 percent milk
- 1 teaspoon fresh thyme leaves plus sprigs for garnish
- 1 cup brown rice, cooked
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Saute onions in butter in a 2-quart saucepan until onions are tender
- Add squash, milk and broth to the onions. Puree with hand blender or pour ingredients into conventional blender.
- Heat puree over medium heat, add brown rice, thyme, paprika, salt and pepper. continue cooking until thoroughly heated.
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What ways do you use up end of season winter squash? I’d love to hear your thoughts. Share your ideas in the comments below!
