Smoked Acorn Squash & Wild Rice Bisque - V 12 Recipe

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Smoked Acorn Squash & Wild Rice Bisque - V 12 Ingredients

4 1-pound acorn squash, halved amd seeded
1 tbsp canola oil
8 oz onion, coarsely chopped (1-3/4 c
1 stalk celery, chopped (1/2c)
2 cl 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
1 salt and lemon juice to taste

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Smoked Acorn Squash & Wild Rice Bisque - V 12

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Smoked Acorn Squash & Wild Rice Bisque - V 12

Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

Smoked Acorn Squash & Wild Rice Bisque - V 12 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 Typos by Jeff Pruett.
Submitted By COOK4U@VIVANET.COM On THU, 7 DEC 1995 114906 GMT

Serves: 6

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Smoked Acorn Squash & Wild Rice Bisque - V 12 Recipe from the Recipes-To-go.com Christmas Recipe Cookbook

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