Slow-Cooker Carrot, Butternut Squash & Fennel Soup

The perfect carrot, butternut squash, and fennel soup for any fall or winter dinner.

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Serves: 5-7
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Prep Time: 25 minutes
Cook Time: 8 hours
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  • 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


  1. In a 6 quart slow cooker, place all ingredients (except milk) and cover with lid.
  2. Cook on low setting cook for 8 hours.
  3. 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.

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