Acorn Squash Soup



INGREDIENTS:

1 small acorn squash

2 large cloves garlic

1 cup or more vegetable stock 

1/2 tsp. Liquid Aminos (110 mg sodium) or salt, opt.

1/4 tsp. black pepper and sage

dash cayenne  

dash Tabasco sauce (for the adventurous)

1/2 cup cooked wild rice

DIRECTIONS:

1. 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
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. 
I highly recommend lots of Tabasco for a soup that packs a
punch!



Acorn Squash Soup