Smoked Acorn Squash and Wild Rice Bisque
| Yield: | 6 Servings |
| Categories: | Appetizers, Victoria, Squash, Holidays, Soups |
| 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 |
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