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 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

: 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 to 8 servings. "Victoria" Magazine, December, 1995 Typos by Jeff Pruett. Submitted By COOK4U@VIVANET.COM On THU, 7 DEC 1995 114906 GMT