Carrot and Acorn Squash Soup

Recipe By : Sacramento Natural Foods Co-op
Serving Size : 16 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
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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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NOTES : You can also use chicken bouillon or de-fatted homemade chicken stock.

Popularity: 3% [?]