Carrot And Acorn Squash Soup

Recipe Ingredients

1		Acorn squash - baked
8 cups	1896ml	Vegetable broth
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Thyme
1 1/2 teaspoons	7.5ml	Dill
3/4 teaspoon	3.8ml	White pepper
1		Onion - chopped
1 1/2 lbs	681g / 24oz	Carrots - grated
2		Garlic - minced
1/2 cup	31g / 1.1oz	Rolled oats
1 tablespoon	15ml	Olive oil
1 7/8		Water

Recipe Instructions

Sauteeonions 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.

Source:
Sacramento Natural Foods Co-op

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.