I have conflicting views on meals at home: half of me wants something gourmet that’s delicious and at least mostly from scratch, and half of me wants something quick that I can get on the table in no time. Some nights I go all out and make an elaborate meal, and some nights we thank the microwave for giving us food in minutes. Truth be told, I’d love to make an elaborate meal every night, but ain’t nobody got time for that! So I found a compromise that works great for us! Once a week I find a meal that takes some time, several fresh ingredients, and is a huge winner in our house that I think will freeze well. I double the recipe, and make one meal for now, and one meal for later. I try to make these slow cooker meals more often than not because that just makes life all the easier, but a few casserole trays or sauces have been known to happen too. It’s easy to chop two onions instead of one, open two cans, etc. and add each to either the slow cooker or a freezer bag. When I’m done even if I spent an hour or more cooking, I feel like I’ve accomplished tons since we got a two-for-one.
Slow Cooker Butternut Squash Soup
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