Smoked Acorn Squash and Wild Rice Bisque

Recipe look good to you?     

Smoked Acorn Squash and Wild Rice Bisque Ingredients

4 1-pound acorn squash; halved	2 ts Fresh sage; chopped -or-
1 tb Canola oil	1/4 ts Dried, rubbed sage
8 oz Onion; coarsely chopped	1 ts Crushed red chile flakes
1 Stalk celery; chopped (1/2c)	4 c Chicken stock
2 cl Garlic; minced	1/4 c Heavy cream (optional)
2 ts Fresh thyme; chopped -or-	1 c Wild rice; cooked
1/2 ts Dried thyme	Salt and lemon juice to

Instructions for Smoked Acorn Squash and Wild Rice Bisque

: 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Acorn Squash Stuffed With Wild Rice, Hazelnuts, Cranberries

Wild Rice and Acorn Squash

Acorn Squash and Wild Rice

Wild Wild Dinner (Wild Rice/wild Mushrooms)