carrot and acorn squash soup

Ingredients

• 1 - acorn squash, baked for 1 hour
• 8 cups vegetable broth
• 1 teaspoon salt
• 2 teaspoons thyme
• 1.5 teaspoons dill
• 3/4 teaspoon white pepper
• 1 - onion, chopped
• 1.5 pounds carrots, grated
• 2 - cloves minced fresh garlic
• 1/2 cup rolled oats
• 1 tablespoon olive oil
• 1.875 quarts water