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Ingredients

• 1 x acorn squash, baked
• 8 c. vegetable broth
• 1 tsp salt
• 2 tsp thyme
• 1 1/2 tsp dill
• 3/4 tsp white pepper
• 1 x onion, minced
• 1 1/2 lb carrots, grated
• 2 x cloves garlic, chopped
• 1/2 c. rolled oats
• 1 Tbsp. extra virgin olive oil
• 1 7/8 quart water

Description

Sauteeonions In Extra Virgin Olive Oil In A Large Soup Pot. Add In Garlic, Herbs, Salt And Pepper. Add In Remaining Ingredients And Cook Until Carrots Are Tender. Puree In Blender…

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