Kabocha Squash Soup with Wild Rice

(4 Servings)

Sauté 2 peeled and cubed Kabocha, 2 cubed onions, 3 minced garlic cloves and 1 tablespoon of minced garlic. Add 1 tablespoon Sherry, 1 teaspoon cinnamon, 1 teaspoon white pepper and salt to taste. Add 6 cups of chicken stock and simmer 30 minutes. Puree. Return to heat and stir in 1 cup cooked wild rice. Garnish with chopped fresh herbs.