The perfect carrot, butternut squash, and fennel soup for any fall or winter dinner.
Serves: 7-May
Prep Time: 25 minutesCook Time: 8 hours
Source: Ocean Mist Farms
Ingredients
- 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
Directions
- 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.