Smoked Acorn Squash & Wild Rice Bisque

Directions

If desired, smoke 4 of the squash halves for 20 minutes.

Preheat oven to 350℉ (180℃).

Line shallow baking pan with foil.

Remove squash from smoker.

Arrange with remaining squash halves, cut side down, in pan.

Bake at 350℉ (180℃) for 1 hour or until soft.

Scoop out pulp and set aside.

Heat oil in a large pot over medium heat.

Sauté onion and celery in hot oil until soft, about 4 minutes.

Add garlic, thyme, sage, and chili flakes.

Sauté for 2 to 3 minutes.

Add squash pulp and chicken stock.

Mix well.

Bring to boiling.

Reduce heat.

Cover and simmer for 1 hour.

Purée in blender in several batches, blending until smooth.

Return to same pot.

Stir in cream and wild rice.

Add salt and lemon.