Smoked Acorn Squash and Wild Rice Bisque Recipe

Free Recipe Smoked Acorn Squash and Wild Rice Bisque

Recipe Type: A Recipes

Recipe Preparation: bake

Cooking Ingredients for Smoked Acorn Squash and Wild Rice Bisque Recipe

4 1-pound acorn squash; halved
-amd seeded
1 tb Canola oil
8 oz Onion; coarsely chopped
-(1-3/4 cups)
1 Stalk celery; chopped (1/2c)
2 cl Garlic; minced
2 ts Fresh thyme; chopped -or-
1/2 ts Dried thyme
2 ts Fresh sage; chopped -or-
1/4 ts Dried, rubbed sage
1 ts Crushed red chile flakes
4 c Chicken stock
1/4 c Heavy cream (optional)
1 c Wild rice; cooked
Salt and lemon juice to
-taste

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 From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 6

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