Smoked Acorn Squash & Wild Rice Bisque Recipe

Smoked Acorn Squash & Wild Rice Bisque Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
4 each: 1-pound acorn squash, halved amd seeded
1 tbsp: Canola oil,
8 ounce: Onion, coarsely chopped (1-3/4 cups)
1 each: Stalk celery, chopped (1/2c)
2 centiliter: Garlic, minced
2 tsp: Fresh thyme, chopped -or-
1/2 tsp: Dried thyme,
2 tsp: Fresh sage, chopped -or-
1/4 tsp: Dried, rubbed sage
1 tsp: Crushed red chile flakes,
4 cup: Chicken stock,
1/4 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


Source from luhu.jp