On long and busy days, my favorite kind of dinner is one that cooks itself. Crockpot meals let me run around all day but come home to a warm supper that has made the entire apartment feel like fall. This recipe for Butternut Squash Soup was the easiest way I have ever cooked butternut squash. Typically, it requires roasting, cooling, peeling, and dicing. With this recipe, I peeled the squash, cubed it, then tossed it in to the slow cooker. The other ingredients were even quicker. When I had dumped everything in, it looked like this.
After 8 hours of cooking, the house smelled great. I purred the soup in the blender, and served it with Pecan-Crusted Chicken (another recipe worth its weight in gold) and dressed greens.
It was so delicious and cozy! As the weather becomes cooler, soups and chilis take up more and more space on my weekly meal plan. This one is worth making again. The mister said, "I wouldn't mind having this exact dinner again tomorrow night." For a guy who likes variety in his food, that's quite a compliment.
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