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Smoked Acorn Squash And Wild Rice Bisque

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, P
MineralsSelenium, Natrium, Fluorine, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Acorn squash - (1 lb ea) - halved, seeded

  2. 1 tablespoon 15ml Canola oil

  3. 1 3/4 cups 109g / 3.8oz Coarsely chopped onion

  4. 1/2 cup 55g / 1.9oz Chopped celery

  5. 2 Garlic cloves - minced

  6. 2 teaspoons 10ml Chopped fresh thyme

  7. (or 1/2 tspn dried thyme)

  8. 2 teaspoons 10ml Chopped fresh sage

  9. (or 1/4 tspn dried, rubbed sage)

  10. 1 teaspoon 5ml Crushed red chile flakes

  11. 4 cups 948ml Chicken stock

  12. 1/4 cup 59ml Heavy cream -

  13. 1 cup 160g / 5.6oz Wild rice - cooked

  14. Salt - to taste

  15. Lemon juice - to taste

Instructions Jump to Ingredients ↑

  1. If desired, smoke 4 of the squash halves for 20 minutes. Preheat oven to 350 degrees. Line shallow baking pan with foil.

  2. Remove squash from smoker. Arrange with remaining squash halves, cut-side down, in pan. Bake at 350 degrees for 1 hour or until soft. Scoop out pulp and set aside.

  3. 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.

  4. Add squash pulp and chicken stock. Mix well. Bring to boiling. Reduce heat. Cover and simmer for 1 hour.

  5. Puree in blender in several batches, blending until smooth. Return to same pot.

  6. Stir in cream and wild rice. Add salt and lemon juice to taste. Serve at once in warm bowls.

  7. This recipe yields 6 to 8 servings.

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