Ingredients
- 2 acorn squash (baked)
- 2 onions (yellow chopped)
- 2 garlic (cloves minced)
- 13 cups vegetable stock
- 3 pounds carrots (peeled)
- 3/4 cup rolled oats
- 1 tablespoon salt
- 1 tablespoon thyme
- 1 1/4 teaspoons pepper (white)
- 2 teaspoons dill
Scoop out baked squash. Cook carrots, onions, water, salt, squash, spices, garlic, stock and oats in large pot. Puree in blender.
