Smoked Acorn Squash and Wild Rice Bisque

• 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
• 1/4 cup heavy whipping cream optional
• 1 cup wild rice cooked
• 1 x salt
• 1 x lemon juice

1. If desired, smoke 4 of the squash halves for 20 minutes.
2. Preheat oven to 350F (180C).
3. Line shallow baking pan with foil.
4. Remove squash from smoker.
5. Arrange with remaining squash halves, cut side down, in pan.
6. Bake at 350F (180C) for 1 hour or until soft.
7. Scoop out pulp and set aside.
8. Heat oil in a large pot over medium heat.
9. Saute onion and celery in hot oil until soft, about 4 minutes.
10. Add garlic, thyme, sage, and chili flakes.
11. Saute for 2 to 3 minutes.
12. Add squash pulp and chicken stock.
13. Mix well.
14. Bring to boiling.
15. Reduce heat.
16. Cover and simmer for 1 hour.
17. Puree in blender in several batches, blending until smooth.
18. Return to same pot.
19. Stir in cream and wild rice.
20. Add salt and lemon.

acorn squash, canola oil, onions, celery, garlic, thyme, sage, red pepper, chicken broth, heavy whipping cream optional, wild rice, salt, lemon juice

Taken from recipeland.com/recipe/v/smoked-acorn-squash-wild-rice-b-43022 (may not work)