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Ingredientes
- 1 x acorn squash, baked
- 8 c. vegetable broth
- 1 tsp salt
- 2 tsp thyme
- 1 1/2 tsp dill
- 3/4 tsp white pepper
- 1 x onion, minced
- 1 1/2 lb carrots, grated
- 2 x cloves garlic, chopped
- 1/2 c. rolled oats
- 1 Tbsp. extra virgin olive oil
- 1 7/8 quart water
Direcciones
- Sauteeonions in extra virgin olive oil in a large soup pot. Add in garlic, herbs, salt and pepper. Add in remaining ingredients and cook until carrots are tender. Puree in blender or possibly food processor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 12 servings | |
| Calories 67 | |
| Calories from Fat 13 | 19% |
| Total Fat 1.52g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 863mg | 36% |
| Potassium 285mg | 8% |
| Total Carbs 13.1g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.12g | 3% |
| Protein 1.28g | 2% |
