Smoked acorn squash & wild rice bisque
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | 1-pound acorn squash; halved amd seeded |
| 1 | tablespoon | Canola oil |
| 8 | ounces | Onion; coarsely chopped (1-3/4 cups) |
| 1 | each | Stalk celery; chopped (1/2c) |
| 2 | cloves | Garlic; minced |
| 2 | teaspoons | Fresh thyme; chopped -or- |
| ½ | teaspoon | Dried thyme |
| 2 | teaspoons | Fresh sage; chopped -or- |
| ¼ | teaspoon | Dried, rubbed sage |
| 1 | teaspoon | Crushed red chile flakes |
| 4 | cups | Chicken stock |
| ¼ | cup | Heavy cream (optional) |
| 1 | cup | Wild rice; cooked |
| Salt and lemon juice to taste | ||
Directions
: If desired, smoke 4 of the squash halves for 20 minutes. Preheat oven to 350F. Line shallow baking pan with foil.
: Remove squash from smoker. Arrange with remaining squash halves, cut side down, in pan.
: Bake at 350F 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. Yield: 6 to 8 servings. "Victoria" Magazine, December, 1995
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