Carrot and Acorn Squash Soup
Carrot and Acorn Squash Soup recipe
Ingredients
1 | each |
acorn squash
baked |
* |
8 | cups |
vegetable stock
|
|
1 | teaspoon |
salt
|
|
2 | teaspoons |
thyme
|
* |
1 ½ | teaspoons |
dill weed
|
|
¾ | teaspoon |
white pepper
|
|
1 | each |
onions
chopped |
|
1 ½ | pounds |
carrots
grated |
|
2 | cloves |
garlic
minced |
|
½ | cup |
rolled oats
|
|
1 | tablespoon |
olive oil
|
|
1 ⅞ | quarts |
water
|
* |
Directions
Sauté onions in olive oil in a large soup pot.
Add garlic, herbs, salt and pepper.
Add remaining ingredients and cook until carrots are tender.
Purée in blender or food processor.
Nutrition Facts
Serving Size 234g (8.3 oz)