| 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
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