This Smoked Acorn Squash & Wild Rice Bisque is a luxurious, velvety soup that captures the essence of autumn. The deep, smoky flavor of the roasted squash blends seamlessly with earthy wild rice and aromatic herbs like sage and thyme. It is a comforting dish perfect for chilly evenings, holiday gatherings, or as a sophisticated starter. The creamy texture is achieved through careful blending, while the wild rice adds a delightful chew and nutty contrast. Whether you use a smoker for authentic flavor or rely on the oven’s caramelization, this bisque offers a rich, home-style taste that feels both rustic and refined.
Smoked Acorn Squash & Wild Rice Bisque
Description
This Smoked Acorn Squash & Wild Rice Bisque is a luxurious, velvety soup that captures the essence of autumn. The deep, smoky flavor of the roasted squash blends seamlessly with earthy wild rice and aromatic herbs like sage and thyme. It is a comforting dish perfect for chilly evenings, holiday gatherings, or as a sophisticated starter. The creamy texture is achieved through careful blending, while the wild rice adds a delightful chew and nutty contrast. Whether you use a smoker for authentic flavor or rely on the oven's caramelization, this bisque offers a rich, home-style taste that feels both rustic and refined.Ingredients
Directions
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Preheat oven to 350F (175C).
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If using a smoker, smoke the acorn squash halves for 20 minutes before baking. Otherwise, proceed directly to baking.
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Line a shallow baking pan with foil. Arrange the squash halves cut-side down in the pan.
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Bake in the preheated oven for about 1 hour, or until the squash is tender and easily pierced with a fork.
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Remove squash from oven and let cool slightly. Scoop out the pulp and set aside, discarding the skin.
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While the squash bakes, heat canola oil in a large pot over medium heat.
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Add chopped onion and celery to the pot. Sauté for about 4 minutes until softened.
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Stir in minced garlic, thyme, sage, and crushed red chile flakes. Sauté for 2 to 3 minutes until fragrant.
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Add the scooped squash pulp and chicken stock to the pot. Stir well to combine.
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Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour to allow flavors to meld.
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Carefully transfer the soup to a blender in batches. Puree until completely smooth. Return the blended soup to the pot.
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Stir in the heavy cream (if using) and the cooked wild rice.
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Season with salt and lemon juice to taste.
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Serve immediately in warm bowls.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 220.0kcal
- % Daily Value *
- Total Fat 8.0g13%
- Saturated Fat 3.5g18%
- Cholesterol 15.0mg5%
- Sodium 350.0mg15%
- Total Carbohydrate 32.0g11%
- Dietary Fiber 6.0g24%
- Sugars 4.0g
- Protein 6.0g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute chicken stock with vegetable stock and omit the heavy cream, or use a plant-based cream alternative.
If you don't have a smoker, the oven-roasting method still yields excellent flavor. You can add a pinch of smoked paprika to the sautéed vegetables to mimic smokiness.
Wild rice can be prepared ahead of time and stored in the refrigerator for up to 3 days.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock if the soup has thickened too much.
