Carrot and Acorn Squash Soup(Home Version)

2 acorn squash -- baked

13 cups vegetable stock

1 tablespoon salt

1 tablespoon thyme

2 teaspoons dill

1 1/4 teaspoons white pepper

2 yellow onions -- chopped

3 pounds carrots -- peeled and sliced

2 cloves garlic -- minced

3/4 cup rolled oats

Scoop out baked squash. Cook carrots, onions, water, salt, squash, spices, garlic, stock and oats in large pot. Puree in blender.