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Smoked Acorn Squash & Wild Rice Bisque - V 12

Make Smoked Acorn Squash & Wild Rice Bisque - V 12 at home with Acorn Squash Amd Seeded, Canola Oil, Onion, Celery, and Cl Garlic. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4
• 1 tbsp
• 8 oz
• 1 stalk
• 2
• 2 tsp
• 1/2 tsp
• 2 tsp
• 1/4 tsp
• 1
• 4 cup
• 1/4 cup
• 1 cup

Method (preview)

1. 1

   Preheat oven to 350F.

2. 2

   Line shallow baking pan with foil.: Remove squash from smoker.

3. 3

   Arrange with remaining squash halves, cut side down, in pan.: Bake at 350F for 1 hour or until soft.

4. 4

   Scoop out pulp and set aside.: Heat oil in a large pot over medium heat.

5. 5

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

6. 6

   Add garlic, thyme, sage, and chili flakes.

7. 7

   Saute for 2 to 3 minutes.

8. 8

   Add squash pulp and chicken stock. Mix well.

9. 9

   Bring to boiling.

10. 10

    Reduce heat.

11. 11

    Cover and simmer for 1 hour.: Puree in blender in several batches, blending until smooth.

12. 12

    Return to same pot.

13. 13

    Stir in cream and wild rice.

14. 14

    Add salt and lemon juice to taste.

15. 15

    Serve at once in warm bowls.