Ingredients
- 1 stalk celery (chopped)
- 1 chile flakes (crushed red)
- 950 ml chicken stock
- 300 gr acorn squash amd seeded (halved)
- 120 gr wild rice (cooked)
- 110 gr onion coarsely (chopped)
- 60 ml cream (heavy)
- 16 ml canola oil
- 5 gr thyme (dried)
- 1 gr sage (fresh chopped)
- some garlic
: If desired, smoke 4 of the squash halves for 20 minutes. Preheat oven to 180ºC . Line shallow baking pan with foil. : Remove squash from smoker. Arrange with remaining squash halves, cut side down, in pan. : Bake at 180ºC 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 to 8 servings. "Victoria" Magazine, December, 1995 Typos by Jeff Pruett. Submitted By COOK4U@VIVANET.COM On THU, 7 DEC 1995 114906 GMT
