1 small acorn squash 2 large cloves garlic 1 cup or more vegetable stock 1/2 tsp. Liquid Aminos (110 mg sodium) or salt, optional 1/4 tsp. black pepper and sage dash cayenne dash Tabasco sauce (for the adventurous) 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 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!