Smoked Acorn Squash & Wild Rice Bisque
Yield
8 servingsPrep
15 minCook
2 hrsReady
2 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
acorn squash
halved and seeded |
*
|
| 1 | tablespoon |
canola oil
|
|
| 8 | ounces |
onions
coarsely chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | teaspoons |
thyme
fresh, chopped |
*
|
| 2 | teaspoons |
sage
fresh, chopped |
*
|
| 1 | teaspoon |
red pepper flakes
crushed |
|
| 4 | cups |
chicken broth
|
|
| ¼ | cup |
heavy whipping cream
optional |
|
| 1 | cup |
wild rice
cooked |
|
| 1 | x |
salt
|
*
|
| 1 | x |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
acorn squash
halved and seeded |
*
|
| 15 | ml |
canola oil
|
|
| 231.2 | ml/g |
onions
coarsely chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1E+1 | ml |
thyme
fresh, chopped |
*
|
| 1E+1 | ml |
sage
fresh, chopped |
*
|
| 5 | ml |
red pepper flakes
crushed |
|
| 946 | ml |
chicken broth
|
|
| 59 | ml |
heavy whipping cream
optional |
|
| 237 | ml |
wild rice
cooked |
|
| 1 | x |
salt
|
*
|
| 1 | x |
lemon juice
|
*
|
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.
