Smoked acorn squash & wild rice bisque - v 12
Smoked Squash Rice Bisque Appetizers Soups
Last updated 6/12/2012 1:23:19 AM. Recipe ID 56335. Report a problem with this recipe.
Title: Smoked acorn squash & wild rice bisque - v 12
Categories: Appetizers, Soup, Squash, Holidays, Victoria
Yield: 6 Servings
4 1-pound acorn squash; halved
1 tb Canola oil
8 oz Onion; coarsely chopped
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
: 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
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