It’s that time of year, my favorite time of year in fact. Leaves finally begin to fall and the
crisp autumn air finally starts to creep in. Holiday traditions commence, of which my favorite has always been waking up before sunrise to drive an hour and a half to Burt’s Pumpkin Farm, on a mission to pick out the biggest and most perfectly sculpted carving pumpkin. It’s a whole ordeal- narrowing down the top contenders amongst me and my two sisters, disputing which of our favorites constitutes the quintessential Halloween pumpkin, and finally reaching an agreement. We then pack it up in the truck and make our way to the hay ride, of course stopping on the way for a hot cup of apple cider.

These precious moments and traditions are ones that make me so excited for this time of the year. Another fond memory I have is the copious amounts of soups my mother would make throughout the fall and winter time. It must be intuitive nature as a Campbell to create the most delicious and hearty soups. I’ve always admired the way mom would find whatever we had in our fridge and create recipes from scratch without actually having to look at a recipe. And her special ingredient, of course? It was made with love. Homemade Campbell’s soup has always found a way in to any occasion, whether it be a simple family dinner, the perfect healing solution to a cold, or bringing together friends and family on a chilly autumnal evening; it never fails to warm the heart.

My mother must have also been a pretty great teacher because I’ve actually developed this recipe from my sister. I hope you enjoy these flavors of fall just as much as the Campbell’s do!

Ingredients​

Serves 6-12

Serves: 6-12

Ingredients:

1 large butternut squash, about 4 cups

1 small onion

1 celery stick

2 large carrots

4 cloves of garlic

1 can lite coconut milk

1 tsp maple syrup

1 tsp sea salt

3 tsp pepper