| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Italian1 | 16 | servings |
INGREDIENTS
| 1 | Acorn squash; baked | |
| 8 | c | Vegetable broth |
| 1 | ts | Salt |
| 2 | ts | Thyme |
| 1 1/2 | ts | Dill |
| 3/4 | ts | White pepper |
| 1 | Onion; chopped | |
| 1 1/2 | lb | Carrots; grated |
| 2 | Cloves garlic; minced | |
| 1/2 | c | Rolled oats |
| 1 | tb | Olive oil |
| 1 7/8 | qt | Water |
INSTRUCTIONS
Sauté.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. Per serving: 130 Calories (kcal); 3g Total Fat; (20% calories from fat); 4g Protein; 22g Carbohydrate; 1mg Cholesterol; 964mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Sacramento Natural Foods Co-op Converted by MM_Buster v2.0n.
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