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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy Appetizers, Holidays, Soup, Squash, Victoria 6 Servings

INGREDIENTS

4 1-pound acorn squash, halved
amd seeded
1 T Canola oil
8 oz Onion, coarsely chopped
1-3/4 cups
1 Stalk celery, chopped 1/2c
2 Garlic, minced
2 t Fresh thyme, chopped -or-
1/2 t Dried thyme
2 t Fresh sage, chopped -or-
1/4 t Dried, rubbed sage
1 t Crushed red chile flakes
4 c Chicken stock
1/4 c Heavy cream, optional
1 c Wild rice, cooked
Salt and lemon juice to
taste

INSTRUCTIONS

If desired, smoke 4 of the squash halves for 20 minutes. Preheat  oven
to 350F.  Line shallow baking pan with foil.  :    Remove squash from
smoker. Arrange with remaining squash halves,  cut side down, in pan.
:    Bake at 350F 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. Yield: 6 to 8 servings. "Victoria"  Magazine, December, 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 275
Calories From Fat: 75
Total Fat: 8.4g
Cholesterol: 18.4mg
Sodium: 253.4mg
Potassium: 1284.4mg
Carbohydrates: 46.2g
Fiber: 5.8g
Sugar: 4.5g
Protein: 8.2g


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