Overnight Vegetable Soup

• 1 lb butternut squash, no peeling necessary, diced small
• 1 large carrot, diced small
• 1 large turnip, diced small
• 1 large parsnip, diced small
• 1 large yukon gold potatoes or 1 large other not-too-starchy potato, diced small
• 2 large leeks, sliced
• 1 (5 ounce) package peeled vacuum-packed roasted chestnuts, crumbled or (5 ounce) package a dozen large pitted dates, sliced
• 4 celery ribs, peeled, sliced thin
• 1 head garlic, peeled, cloves left whole
• 1/3 cup olive oil
• 2 teaspoons turmeric
• 2 good pinches saffron
• 1 large sprigs rosemary
• 1 large sprigs tarragon
• 4 -5 bay leaves or 1 teaspoon ground basil
• salt (add pepper just before serving, or the broth will turn acrid)
• 1 lb shiitake mushroom, sliced thin (caps only, no stems)

1. Place all ingredients in a large crockpot, and cover with water to full capacity. Set on low, and plug just before shabbos.
2. Adjust seasonings and add pepper to taste.

butternut squash, carrot, parsnip, gold potatoes, leeks, chestnuts, celery, garlic, olive oil, turmeric, saffron, rosemary, tarragon, bay leaves, salt, shiitake mushroom

Taken from www.food.com/recipe/overnight-vegetable-soup-526674 (may not work)