I’m adding another fall recipe into the mix for Slow Cooking Thursday. I love everything about fall, the coolness at night, the leaves turning colors, and especially the lack of mosquitoes! Plus fall has a great abundance of veggies that are super tasty. I love winter squash, greens of all kinds, and root veggies.
Other than being obsessed with making paninis this week, I have been thinking about new soups to make. And yes, I have had a different panini for dinner every night this week. And I have friends coming over tonight for – you guessed it – paninis!
What are some of your fav veggie soups for fall? I’d love some new ones.
Slow Cooker Pear Delicata Squash Soup
- 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 Tb Port (or red wine)
- sprig of fresh thyme
- salt and pepper
Throw everything into the slow cooker and cook on low 6 – 10 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.