>Recipes
Carrot and Acorn Squash Soup
Makes 14 servings
Time to Prepare: 0:10
Time to Cook: 0:20
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Ingredients
1 med Squash, winter, acorn, cooked, baked, without salt 8 cup Soup, tomato vegetable, dehydrated, prepared with water 1 tsp Salt, table 2 tsp Spices, thyme, ground 1 1/2 tsp Spices, dill weed, fresh 3/4 tsp Spices, pepper, white 1 med Onions, raw 1 1/2 lb Carrots, raw 2 clove Garlic, raw 1/2 cup Cereals, oats, regular and quick and instant, without fortified, dry 1 tbls Oil, olive, salad or cooking 2 quart Water
Directions
1. Saute onions in olive oil until soft, in a large soup pot. add garlic, herbs, salt, and pepper.
2. Add remaining ingredients and cook until carrots are tender. Puree in a blender and return to the pot. Warm through and serve.
2. Add remaining ingredients and cook until carrots are tender. Puree in a blender and return to the pot. Warm through and serve.
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