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!