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Carrot and Acorn Squash Soup

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

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.

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