Posted on Monday, September 17, 2012 in One Dish Two Ways

I’m in love with my Crock Pot. A little obsessed even. I talk about it often … which is what a girl with a crush tends to do, right? Seriously … Crock Pots are completely awesome though, am I right? Throw it in, walk away, come home to a completely cooked (and no doubt delicious) meal. If loving my Crock Pot is wrong … oh hell, I know it’s not wrong, so I’m not even going to finish that sentence.

This soup is one of the reasons our slow cooker has been out on the counter more often than not this past couple of months. Even though it’s been pretty warm weather-wise, I’ve still whipped up this soup a good half a dozen times every time even a wisp of clouds swoop in and the temperature dips below 70. Why? Partially because I was trying to perfect the recipe, but also because I couldn’t resist those vibrant yellow summer squash every time I stopped by my local farmstand, and I had to do something with them other than grill them. And also, it’s really, really good.

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