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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