Carrot and Acorn Squash Soup

1 acorn squash -- baked

8 cups vegetable broth

1 teaspoon salt

2 teaspoons thyme

1 1/2 teaspoons dill

3/4 teaspoon white pepper

1 onion -- chopped

1 1/2 pounds carrots -- grated

2 cloves garlic -- minced

1/2 cup rolled oats

1 tablespoon olive oil

1 7/8 quarts water

Saute 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.