back to top icon

We are currently harvesting organic and conventional romaine lettuce and romaine hearts in Coachella Valley, CA in Riverside County, which is NOT the growing region associated with the current Romaine Alert.


Slow-Cooker Carrot-Butternut & Fennel Soup

fork and knife icon
Serves: 5-7
clock icon
Prep Time: 25 minutes
Cook Time: 8 hours
chef hat icon


  • 1 fennel bulb (cored & chopped)
  • 3 apples, peeled, cored and chopped
  • 3 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.
Sign up for recipes and more!