Ingredients
1 medium onion
2 large carrots
2 large parsnips
½ small butternut squash (about 1 cup cubed)
1 tablespoon sesame oil
½ teaspoon dried thyme
½ teaspoon dried dill
5 cups water or vegetable stock
¼ cup rolled oats
1 teaspoon sea salt
1 teaspoon umeboshi vinegar
1/8 teaspoon freshly ground white pepper to taste
3 teaspoons fresh chopped dill

Methodology
Wash, trim, & dice all vegetables. In 3 liter pot, heat oil, then add onion, & sauté over medium heat until transparent, about 3-4 minutes. Add carrots, parsnips, butternut squash, thyme, & dried dill. Sauté for 4-5 minutes more, stirring.

Add water or stock, oats, & salt. Bring to a boil; reduce heat, & simmer, covered for 45-50 minutes. Puree soup in blender in several batches & return to pot. Add umeboshi vinegar. Taste & adjust seasonings. Add pepper. Serve hot. Garnish each serving with ½ teaspoon fresh chopped dill.