Recipe - Smoked Acorn Squash And Wild Rice Bisque

4 1pound acorn squash; halved
amd seeded
1 tablespoon Canola oil
8 ounce Onion; coarsely chopped
(1Three fourths cups)
1 Stalk celery; chopped (1/2c)
2 cl Garlic; minced
2 teaspoon Fresh thyme; chopped or
One half teaspoon Dried thyme
2 teaspoon Fresh sage; chopped or
One fourth teaspoon Dried, rubbed sage
1 teaspoon Crushed red chile flakes
4 cup Chicken stock
One fourth cup Heavy cream (optional)
1 cup 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. "Victoria" Magazine,
December, 1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini