2CupsButternut squash,cut into 3/4 inch cubes (about 1/2 a small squash)
2Ribs of celery, sliced
2CupsCauliflower,cut into florets
1/4CupTomato paste
2CansFire-roasted diced tomatoes with garlic(14.5 oz each)
1Large carrot,sliced
1/2Red bell pepper,sliced
1/2Large zucchini, sliced and halved
1-1 1/2tspSea salt,to taste
1 1/2tsp Dried oregano
1 1/2tspDried basil
1tspGround cumin
1/4tspBlack pepper
3Bay leaves
1Head garlic
1tspOlive oil
16 ozBag spinach
1/3CupParsley,diced
Instructions
Combine everything, up to the garlic, in a large slow cooker (mine is 7 quarts) seasoning with 1 tsp of salt.
Cut the tip off the garlic head, to expose the tips. Rub with exposed tips with the oil. Wrap the garlic tightly in tinfoil and place into the center of the soup.
Cook on HIGH until the vegetables are fork-tender - this took 3 hours in my slow cooker. It could take anywhere from 2-4 hours, depending on how hot your slow cooker runs.
Stir in the spinach and parsley and cook on LOW for another 30 mins - 1 hour, or until the spinach is wilted.
Remove the garlic packet from the soup. Squeeze out the softened cloves and dice them. Stir as much as you'd like into the soup - adjusting to taste as you add. Additionally, add the additional salt if needed (I think it needs it!)