Carrot and acorn squash soup

 
                        Carrot and Acorn Squash Soup
 
 Recipe By     : Sacramento Natural Foods Co-op
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    acorn squash -- baked
    8      cups          vegetable broth
    1      teaspoon      salt
    2      teaspoons     thyme
    1 1/2  teaspoons     dill
      3/4  teaspoon      white pepper
    1                    onion -- chopped
    1 1/2  pounds        carrots -- grated
    2      cloves        garlic -- minced
      1/2  cup           rolled oats
    1      tablespoon    olive oil
    1 7/8  quarts        water
 
 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. 
 
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 NOTES : You can also use chicken bouillon or de-fatted homemade chicken stock.