Recipe for Smoked Acorn Squash and Wild Rice Bisque 
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Yield:
6
Ingredients:
Amount Ingredient
4 x acorn squash - (1 lb ea) halved, seeded
1 tbl canola oil
3/4 cup coarsely chopped onion
1/2 cup chopped celery
2 x garlic cloves minced
2 tsp chopped fresh thyme
(or 1/2 tspn dried thyme)
2 tsp chopped fresh sage
(or 1/4 tspn dried, rubbed sage)
1 tsp crushed red chile flakes
4 cup chicken stock
1/4 cup heavy cream (optional)
1 cup wild rice cooked
Salt to taste
Instructions:
Instructions: If desired, smoke 4 of the squash halves for 20 minutes. Preheat oven to 350 degrees. Line shallow baking pan with foil.

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.

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.

This recipe yields 6 to 8 servings.

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