2 - 3cupswinter squashpeeled and cubed (or you can buy it pre-cut - frozen works fine too)
2piecesof fruitpears, apples, asian pear, etc., peeled and cored then cubed
4 - 6cupsvegetable stockor filtered water with Vegetarian Better Than Bouillon no-chicken - my favorite
1TbPort or red wine* if you are gluten-free make sure you are using a brand that does not use flour to seal the barrels
sprigs of fresh thymerosemary, sage or a combination
taste before adding saltthe veggie broth will already have some (possibly a lot)
The night before:
Chop veggies and prepare winter squash. If you bought a whole winter squash, cut it in half, scrape the seeds out, and then use a vegetable peeler to remove the skin. You can cut the fruit now, but you will need to toss it with lemon juice to prevent browning.
In the morning:
Throw everything into the slow cooker and cook on low 6 – 8 hours.
Remove the thyme spring or rosemary sprig. Use a hand blender to purée everything together. Add extra water or broth if needed.
Taste and adjust seasonings to taste.
Top with finely chopped pistachios or a fresh sage leaf.