Served as starter. Vegetarian dish.

1 small Acorn Squash

2 large Cloves Garlic

1 cup or more Vegetable Stock

1/2 teaspoon Liquid Aminos (110 mg Sodium) or Salt, optional

1/4 teaspoon Black Pepper and Sage

Dash Cayenne

Dash Tabasco Sauce

1/2 cup cooked Wild Rice

Cut the squash in half and remove the seeds. Cover the bottom of a baking dish with 1/2 inch water, place the squash in it (face down) along with the garlic. Cook at 350 degree F. for 35 minutes. When the squash has cooled, scoop out the flesh and puree in a blender with baked garlic and vegetable stock. Place the puree in a small sauce pan along with spices and wild rice. Heat on low until the soup is hot.

Serves: 1-2

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