1 medium delicata squash — or other winter squash
2 medium pears — or apples
1 small onion — chopped
1 clove garlic — chopped
4 cups water
2 tablespoons vegan chicken-flavored bouillon — or 4 Tablespoons Chickeny Bouillon
1 tablespoon port wine — or red wine
1 sprig fresh thyme
1 sprig fresh rosemary
salt and freshly ground black pepper — to taste
To serve: — finely chopped pistachios and minced fresh thyme
The Night Before: cut the delicata squash in half, scrape the seeds out, and then use a vegetable peeler to remove the skin. Chop the flesh into cubes. Peel the pears, core, and chop. Toss with lemon juice to prevent browning. Store the cup-up squash and pears in an airtight container in the fridge.
In the Morning: combine all the ingredients in the slow cooker. Cook on low for 6 to 8 hours.
Remove the thyme and rosemary sprigs. Puree the soup with an immersion blender or in batches in a counter-top blender, being careful of splatters of hot soup, until smooth. Adjust the seasonings to taste, and add more water or broth if needed. Top with pistachios and minced fresh thyme.
Yield: 6 servings
Rubbermaid Easy Find Lids Food Storage Container, 42-Piece Set, Red