Ingredients
- 2 garlic (cloves minced)
- 1 acorn squash (baked)
- 1 onion (chopped)
- 8 cups vegetable broth
- 1 7/8 quarts water
- 1 1/2 pounds carrots (grated)
- 1/2 cup rolled oats
- 1 tablespoon olive oil
- 2 teaspoons thyme
- 1 teaspoon salt
- 1 1/2 teaspoons dill
- 3/4 teaspoon pepper (white)
Saute onions in olive oil in a large soup pot. Add garlic, herbs, salt and pepper. Add remaining ingredients and cook till carrots are tender. Puree in blender or food processor.
