Carrot & Acorn Squash Soup
Carrot and Acorn Squash Soup recipe
Yield
12 servingsPrep
25 minCook
25 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
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.
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