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.