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Looking for something to do with all of those freshly picked apples? Warm up your holiday spread with a bowl of this Butternut Squash Apple Soup Made with Campbells® Cream of Celery Soup thanks to @Eman Neamat! #CampbellsPartner #SideSeason #Campbells —Ingredients— 1 butternut squash 2 Honeycrisp Apples 2 shallots (peel and cut in half) 1 whole head of garlic 5 tablespoons of olive oil 1 tablespoon Fresh chopped thyme 1 tablespoon Fresh chopped sage 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon turmeric 1/2 teaspoon curry powder 1 can (10.5oz) Campbell’s® Condensed Cream of Celery Soup 2.5 cups of Swanson® chicken or vegetable broth 1. Preheat the oven to 400°F. 2. Start by trimming the top and bottom of the squash off. Cut in half and remove the seeds. Then peel the skin off using a very sharp vegetable peeler and cut into small cubes. 3. For the apples cut them in half, remove the seeds and cut into small cubes. 4. Place the squash, apples, shallots, thyme, sage in a baking dish. Toss in all the seasonings, drizzle in olive oil and mix. Nestle in the whole head of garlic (Trim the top ¼ inch off the top of the garlic bulb). And drizzle some olive oil on the garlic as well. 5. Roast for 35-40 minutes until the veggies are fork tender. 6. Remove from oven and transfer the squash mixture into a blender or food processor. Add in one can Campbell’s® Condensed Cream of Celery Soup, along with 2 and a 1/2 cups of chicken broth and blend on high until smooth and creamy. 7. Pour the soup into a large pot or a Dutch oven and bring to a simmer over medium-low heat until hot and steamy. 8. Garnish with pepitas and fresh chopped parsley while serving and enjoy!

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