2 acorn squash — baked
13 cups vegetable stock
1 tablespoon salt
1 tablespoon thyme
2 teaspoons dill
1 1/4 teaspoons white pepper
2 yellow onions — chopped
3 pounds carrots — peeled and sliced
2 cloves garlic — minced
3/4 cup rolled oats
Scoop out baked squash. Cook carrots, onions, water, salt, squash, spices, garlic, stock and oats in large pot. Puree in blender.