Carrot and Acorn Squash Soup
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Description: Rolled oats, dill, and vegetable broth are combined to make sixteen servings.
RecipeSource: Carrot and Acorn Squash Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * 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 -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - NOTES : You can also use chicken bouillon or de-fatted homemade chicken stock.
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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |