I haven't had much luck with the slow cooker recently. I made your classic beef stew a few weeks ago, and I don't know what happened, it was just alright. It had been awhile since I made that recipe too. We definitely ate it, but it was a little off. Then, a few months ago I made picadillo with almonds and raisins, and that too, was sub par. Oh and don't forget my Korean style short ribs in the slow cooker, again so-so.
Is it me or the recipe? Like my husband, Brian asked, "how can you mess up a slow cooker recipe?" I know, right. Maybe I'm only good at the stove. Oh no, can you believe I just said that.
If you notice, all those dishes I mentioned above are not posted and there's a reason for that. The only other recipes that I have posted using my slow cooker, are chicken cacciatore and macaroni and cheese. So, how after this huge confession, can you trust me and this butternut squash soup? The answer is simple, I posted this amazingly yummy recipe to share with you all.
I'm not sure what gave me the idea to add sausage crumbles to the soup, but I'm glad I did. It added another layer of flavor and texture. I think I had sausage in my fridge that I needed to cook and I forgot what I bought it for originally. I've made this soup twice in one month, I love butternut squash that much. It's one of my all time favorite vegetables, especially in the fall and winter months.
By the way, did you know that January is "National Soup Month?" Yes, that's right folks. So, it's perfect that I'm sharing it. I hope you like it!