Ingredients
- 2 acorn squash (baked)
- 2 onions (yellow chopped)
- 2 garlic (cloves minced)
- 3,100 ml vegetable stock
- 750 gr carrots (peeled)
- 120 gr rolled oats
- 8 gr salt
- 6 gr thyme
- 4 gr pepper (white)
- 3 gr dill
Scoop out baked squash. Cook carrots, onions, water, salt, squash, spices, garlic, stock and oats in large pot. Puree in blender.
