Mary & Martha's Kitchen Recipe

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Smoked Acorn Squash& Wild Rice Bisque - V 12 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 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 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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<h1>Smoked Acorn Squash& Wild Rice Bisque - V 12</h1> <h2>Recipe</h2><p> <P><P>4 1-pound acorn squash -- halved <P>-amd seeded 1 tb Canola oil <P>8 oz Onion -- coarsely chopped <P>-(1-3/4 cups) 1 Stalk celery -- chopped (1/2c) <P>2 cl Garlic -- minced <P>2 ts Fresh thyme -- chopped -or- <P>1/2 ts Dried thyme <P>2 ts Fresh sage -- chopped -or- <P>1/4 ts Dried, rubbed sage <P>1 t Crushed red chile flakes <P>4 c Chicken stock <P>1/4 c Heavy cream (optional) <P>1 c Wild rice -- cooked <P>Salt and lemon juice to -taste <P>: 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 to 8 servings. "Victoria" Magazine, December, 1995 Typos by Jeff Pruett. Submitted By COOK4U@VIVANET.COM On THU, 7 DEC 1995 114906 GMT <div><a href='http://www.maryandmarthaskitchen.com/Smoked_Acorn_Squash/32983/' title='Smoked Acorn Squash& Wild Rice Bisque - V 12 Recipe'>Smoked Acorn Squash& Wild Rice Bisque - V 12 Recipe</a></div>

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