My Acorn Squash Soup

Directions

Cut the squash in half and remove the seeds.

Cover the bottom of a baking dish with ½ inch water, place the squash in it (face down) along with the garlic.

Cook at 350℉ (180℃) for 35 minutes.

When the squash has cooled, scoop out the flesh and purée in a blender with baked garlic and vegetable stock.

Place the purée 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!