| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Appetizers, Soup, Squash, Holidays, Victoria |
6 |
Servings |
INGREDIENTS
| 4 |
|
1-pound acorn squash; halved amd seeded |
| 1 |
tb |
Canola oil |
| 8 |
oz |
Onion; coarsely chopped (1-3/4 cups) |
| 1 |
|
Stalk celery; chopped (1/2c) |
| 2 |
cl |
Garlic; minced |
| 2 |
ts |
Fresh thyme; chopped -or- |
| 1/2 |
ts |
Dried thyme |
| 2 |
ts |
Fresh sage; chopped -or- |
| 1/4 |
ts |
Dried, rubbed sage |
| 1 |
ts |
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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