Smoked acorn squash & wild rice bisque

Yield: 6 Servings

Ingredients:

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

Instructions:

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