Overnight Vegetable Soup

Ingredients

• 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)