Prep time
10 MIN
Total time
45 MIN
Butternut squash makes a hearty and nutritious substitute for potatoes in this creamy harvest table side dish.



  1. Stir together the soups, 1 cup of the cheese, garlic, lemon juice, thyme and onion powder in a large bowl. Season as desired. Add the squash and stir until evenly coated. Transfer the mixture to a 9 x 13 (3-qt) baking dish. Cover the baking dish with foil. 
  2. Bake at 425°F (220°C) for 25 minutes or until bubbling. Uncover, sprinkle with the remaining cheese. 
  3. Set the oven to broil. Broil for 10 minutes or until the top is golden brown. Sprinkle with the parsley. 

Recipe Tips

  • Use old Cheddar, or a combination of equal parts Swiss and Parmesan cheese instead of Gruyere, if you like.
  • Try using a combination of two different cans of soup for a flavour twist. Campbell's® Condensed Cream of Bacon Soup, Campbell's® Condensed Cream of Broccoli Soup, Campbell's® Condensed Cream of Cheddar Cheese Soup are all favourites with squash! 
  • Can’t find frozen butternut squash? Cook 7 cups diced fresh butternut squash in a large pot of boiling water until tender, about 6 minutes. Drain and let cool. Use as directed. 

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

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