A good foundation: Squash & sausage soup

If you've got beans, ham or sausage, a big onion and a couple cans of diced tomatoes, you have everything you need for easy slow-cooker soup. From that foundation, you can create any number of variations.

This week, I threw those basics into my slow cooker with about four cups of my leftover butternut squash, and some dried rosemary. The squash added such a nice, sweet autumn flavor to this dish, and we ended up with enough soup for several meals.

Butternut squash and sausage soup

2 pounds mild Italian sausage
1 tablespoon olive oil
3 14.5-ounce cans diced tomatoes
1 pound dry navy beans
1 large onion, diced
3 cloves minced garlic
4 cups butternut squash, seeded and peeled, cut into 1-inch chunks
Two tablespoons dried rosemary
Salt and pepper to taste

Clean beans and soak overnight. Drain the beans. In a heavy skillet, cook sausage in olive oil over medium heat until nicely browned. Place all ingredients into the slow cooker. Add enough water to just cover the beans. Cook on low for at least 8 hours. (Like most homemade soups, this is even better the second day than the first. Cover and chill 'til ready to reheat.)