Ingredients:
- 1 delicata squash, peeled and cubed (you can use butternut squash if you can’t find a delicata)
- 2 pears, peeled and cored then cubed
- 1 small onion, minced
- 1 garlic clove, minced
- 4 cups vegetable stock (or filtered water with Vegetarian Better Than Bouillon no-chicken, or another vegetarian chicken-like bouillon cube)
- 1 tablespoon Port (or red wine)
- Sprig of fresh thyme
- Salt and pepper
Directions:
Throw everything into the slow cooker and cook on low six to ten hours. Remove the thyme spring and use a hand blender to puree everything together. Taste and adjust salt and pepper to taste. Top with sage pesto, or finely chopped pistachios.
