Autumn Slow Cooker Soup with Roasted Acorn Squash and Whole Wheat Couscous - Kosher.com

Ingredients

• 2 carrots, chopped
• 1 celery stalk, chopped 
• 1 acorn squash, chopped (or equivalent amount in butternut squash, kabocha squash, delicata squash, pumpkin, or sweet potato)
• 1 onion, sliced
• 4-6 cups cooked beans (such as Gefen Organic Chickpeas or white beans preferred, but any kind of bean is fine)
• 1 zucchini, chopped 
• 3 cloves garlic
• 1 can Gefen Tomato Sauce
• 1 – 1 and 1/2 emptied tomato sauce cans full of water
• salt and pepper, to taste
• 1 tablespoon golden raisins per serving
• 1 package whole wheat couscous 
• 1/2 cup raw cashews
• 1/2 cup non-dairy milk
• 1/2 teaspoon white vinegar or lemon juice
• salt, to taste
• garlic powder, to taste
• 1 acorn squash