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Carrot and Acorn Squash Soup Home Version Recipe

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.

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