Smoked Acorn Squash And Wild Rice Bisque

Recipe Ingredients

4		Acorn squash - (1 lb ea) - halved, seeded
1 tablespoon	15ml	Canola oil
1 3/4 cups	109g / 3.8oz	Coarsely chopped onion
1/2 cup	55g / 1.9oz	Chopped celery
2		Garlic cloves - minced
2 teaspoons	10ml	Chopped fresh thyme
		(or 1/2 tspn dried thyme)
2 teaspoons	10ml	Chopped fresh sage
		(or 1/4 tspn dried, rubbed sage)
1 teaspoon	5ml	Crushed red chile flakes
4 cups	948ml	Chicken stock
1/4 cup	59ml	Heavy cream - (optional)
1 cup	160g / 5.6oz	Wild rice - cooked
		Salt - to taste
		Lemon juice - to taste

Recipe Instructions

If desired, smoke 4 of the squash halves for 20 minutes. Preheat oven to 350 degrees. Line shallow baking pan with foil.

Remove squash from smoker. Arrange with remaining squash halves, cut-side down, in pan. Bake at 350 degrees for 1 hour or until soft. Scoop out pulp and set aside.

Heat oil in a large pot over medium heat. Saute onion and celery in hot oil until soft, about 4 minutes. Add garlic, thyme, sage, and chili flakes. Saute for 2 to 3 minutes.

Add squash pulp and chicken stock. Mix well. Bring to boiling. Reduce heat. Cover and simmer for 1 hour.

Puree in blender in several batches, blending until smooth. Return to same pot.

Stir in cream and wild rice. Add salt and lemon juice to taste. Serve at once in warm bowls.

This recipe yields 6 to 8 servings.

Source:
Undocumented, but from the WWW

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