The perfect carrot, butternut squash, and fennel soup for any fall or winter dinner.
Prep Time: 25 minutes
Cook Time: 8 hours
Source: Ocean Mist Farms
1 Ocean Mist Farms fennel bulb (cored & chopped)
3 apples, peeled, cored and chopped
3 Ocean Mist Farms celery stalks, chopped
1½ lbs. baby carrots
4 cups butternut squash (peeled and cubed)
1 tsp. minced garlic
1 tsp. pumpkin pie spice
1 tsp. garlic salt
1 yellow onion, chopped
1 Tbsp. brown sugar
¼ tsp. ground ginger
¼ tsp. ground cloves
2 cups apple juice
1 can (14 oz.) of chicken broth
1 cup water
1 can (12 oz.) evaporated milk
In a 6 quart slow cooker, place all ingredients (except milk) and cover with lid.
Cook on low setting cook for 8 hours.
Use hand held blender tp puree vegetables until smooth. Add milk and more apple juice or chicken broth until soup is smooth and soup is consistency of a light cream soup. Top each bowl of soup with a teaspoon of sour cream or yogurt and a sprinkle of cinnamon.