Slow-Cooker Carrot, Butternut Squash & Fennel Soup

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