Posted On 19 July 2017 | Posted By Elizabeth Campbell

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!


Serves 6-12

Serves: 6-12


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

  1. Preheat oven to 400 degrees.
  2. Cut butternut squash in half and scoop out seeds. Line a baking sheet with parchment paper. Rub the squash with oil, seasoning lightly with salt and pepper, and place face down on the pan and place in oven.
  3. Bake for about 10 minutes. And in the meantime, chop onion and carrots in half, lightly drizzling with oil. Then add all the veggies and garlic to the squash pan and cook for about 30 minutes.
  4. Once the 40 minutes is up, make sure the vegetables are soft all the way through, at that point they are done. The skin should peel away easily, discard, and throw in the remaining pulp with the rest of the vegetables and coconut milk. Combine in a blender or food processor until smooth.
  5. Add maple syrup, salt, and a generous amount of pepper (I like to go heavy because I think this gives the soup a nice kick and brings out all the great flavors!).
  6. Blend once more and you’re ready to serve!

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