Follow these steps for perfect results
acorn squash
halved and seeded
canola oil
onions
coarsely chopped
celery
chopped
garlic
minced
thyme
fresh, chopped
sage
fresh, chopped
red pepper flakes
crushed
chicken broth
heavy whipping cream
optional
wild rice
cooked
salt
lemon juice
Smoke acorn squash halves for 20 minutes if desired.
Preheat oven to 350F (180C).
Line a shallow baking pan with foil.
Remove squash from smoker.
Arrange squash halves, cut side down, in the pan.
Bake for 1 hour, or until soft.
Scoop out the pulp and set aside.
Heat canola oil in a large pot over medium heat.
Saute onions and celery until soft, about 4 minutes.
Add minced garlic, thyme, sage, and crushed red pepper flakes.
Saute for 2 to 3 minutes.
Add squash pulp and chicken stock.
Mix well to combine.
Bring to a boil.
Reduce heat to low.
Cover and simmer for 1 hour.
Puree the mixture in a blender in several batches until smooth.
Return the pureed soup to the pot.
Stir in heavy whipping cream (optional) and cooked wild rice.
Season with salt and lemon juice to taste.
Expert advice for the best results
Adjust the amount of red pepper flakes to your preference for heat.
Garnish with toasted pumpkin seeds for added texture and flavor.
Roast the squash with a drizzle of maple syrup for enhanced sweetness.
Everything you need to know before you start
20 minutes
Soup can be made 1-2 days in advance and reheated.
Serve in a warm bowl, garnished with a swirl of cream and a sprinkle of fresh herbs.
Serve with crusty bread or a grilled cheese sandwich.
Pairs well with a side salad.
Complements the sweetness of the squash and the earthiness of the wild rice.
Malty and rich, pairs well with the savory flavors.
Discover the story behind this recipe
Autumn harvest dishes
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