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Carrot And Acorn Squash Soup
Ingredients
- 1 x acorn squash, baked
- 8 c. vegetable broth
- 1 tsp salt
- 2 tsp thyme
- 1 1/2 tsp dill
- 3/4 tsp white pepper
- 1 x onion, minced
- 1 1/2 lb carrots, grated
- 2 x cloves garlic, chopped
- 1/2 c. rolled oats
- 1 Tbsp. extra virgin olive oil
- 1 7/8 quart water
Directions
- Sauteeonions in extra virgin olive oil in a large soup pot. Add in garlic, herbs, salt and pepper. Add in remaining ingredients and cook until carrots are tender. Puree in blender or possibly food processor.
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