*  Exported from  MasterCook  *

                 Smoked Acorn Squash and Wild Rice Bisque

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       ea           1-pound acorn squash -- halved
                        -amd seeded
   1       tb           Canola oil
   8       oz           Onion -- coarsely chopped
                        -(1-3/4 cups)
   1       ea           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       t            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

     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.
  

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