Carrot And Acorn Squash Soup |
Course : Italian
Source: Sacramento Natural Foods Co-op
Serves: 16 |
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Ingredients:
1 medium acorn squash -- baked |
8 cups vegetable broth |
1 teaspoon salt |
2 teaspoons thyme |
1 1/2 teaspoons dill |
3/4 teaspoon white pepper |
1 medium Onion -- chopped |
1 1/2 pounds carrots -- grated |
2 cloves garlic |
1/2 cup rolled oats |
1 tablespoon olive oil |
1 7/8 quarts water |
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Preparation / Directions:
Sauté‚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.
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