| 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)
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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