Title: Smoked acorn squash & wild rice bisque
 Categories: Appetizers, Soup, Squash, Holidays, Victoria
      Yield: 6 Servings
 
      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 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
 
  :    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