Smoked Acorn Squash and Wild Rice Bisque
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Yield: 6 Servings Ready in 1 hours
2 people trying soon
|1/4 tsDried, rubbed sage|
|2 tsFresh sage; chopped -or-|
|4 1-pound acorn squash; halved|
|2 clGarlic; minced|
|1 cWild rice; cooked|
|1 Stalk celery; chopped (1/2c)|
|1 tbCanola oil|
|1/2 tsDried thyme|
|1 tsCrushed red chile flakes|
|4 cChicken Stock|
|2 tsFresh thyme; chopped -or-|
|8 ozOnion; coarsely chopped|
|1/4 cHeavy cream (optional)|
|Salt and lemon juice to|
Smoked Acorn Squash and Wild Rice Bisque Preparation
: 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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