Acorn Squash Soup

Yields:	1 serving
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1	small	acorn squash
2	cloves	garlic	peeled and minced
1	cup	vegetable stock	or more
1/2	teaspoon	salt	optional
1/4	teaspoon	black pepper	and sage, each
1	dash	cayenne pepper
1	dash	red hot pepper sauce (eg. Tabasco)
1/2	cup	wild rice	cooked

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 350F 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!

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this is so yummy!! I did not change a thing, and it was very easy. Thank you for the delicous jam!!

Reviewed by SnazzieT