Campbell’s Select Gold Label Golden Butternut Squash Soup

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Campbell’s Select Gold Label Golden Butternut Squash Soup

Bonnie: Oddly, many of my tennis girlfriends have birthdays in spring.

Although none of us belong to Ridgetop Pool and Tennis Club where we all met and bonded playing singles and doubles, we still get together. Or try to. Not so much for tennis, although we attempt to play a couple of times a summer.

In our heyday (pre injury, surgery and aging) we were all pretty decent players, aggressive, competitive and—to the bane of those on the red clay court next to us—laughing while we played. So much fun. That is, other than the couple of times we decided to enter the women’s doubles club championship where four of us would always end up in the finals. Did I mention competitive?

Back to the birthdays. My travel schedule goes into high gear with annual events and conventions I cannot miss just as the forsythia, tulips and magnolias bloom. That means I’m not in town to observe each of their new year’s celebrations.

So what do I do? A b-day luncheon to celebrate all at once! To make it special, I sometimes place one red rose across each luncheon plate, tie a balloon to the back of the chairs, have an “it’s my birthday” button for each, or do something else that tickles my fancy as I set the table.

Last year I served a crab salad replete with fruit and nuts along with crusty rolls and grilled asparagus. I tossed lots of succulent crab in a lowfat, pureed mango citrus dressing (olive oil, pureed mango, some orange juice and rice wine vinegar), then mixed it with arugula, lettuces, various veggies, toasted chopped almonds, and finely diced mango and papaya.

I’d give you a recipe if I had one; I just tossed together those ingredients.

On deadline for Parade and Supermarket Sampler and having just returned from a convention, I hadn’t thought through the minutia of the meal as I usually do. Excuses? Yes. So, at the last minute, as there was a chill in the air, I decided to serve some hot soup as a starter.

What does a food writer do when needing a course at the last moment? Peek in the fridge, freezer and pantry to see what can be tossed together. There in my pantry I noticed two boxes of Campbell’s new Select Golden Butternut Squash soup. Remembering how yummy it was during testing, I decided it would do the trick.

I garnished each bowlful with a dollop of Vermont Butter & Cheese crème fraiche from the fridge and sprinkled that with smoked paprika and fresh herbs from my garden. The soup – and the salad – got raves.

Did I mention it was from a box? No. If asked, I would have. All I was asked was, “When you make squash soup do you use an immersion blender.”

“Yes,” I said answering the question truthfully.

Ssshhh. It’ll be our secret.

Bryan: I make the best butternut squash soup, but if I don’t have time to roast the squash, Campbell’s is a great alternative. Butternut squash soup is pretty simple at heart (slice and roast a squash, puree with some cream, add spices). One of my favorite variants of the dish is to finish the soup with three spicy seared diver scallops. The textures are perfect for each other and you can go a bit crazy with the spice on the scallops as the creamy squash cools all. Campbell’s offers a pretty delectable product with their version. Though you may not go to all the trouble of searing seafood when you open your package… Eric’s suggestion of a nice crusty bread more than makes a meal with this great soup.

Eric: There is something about walking in on a cold, snowy day, filling up a soup bowl and ripping off a piece of nice crusty bread to eat along with it that makes me always smile during winter. I never was a big soup fan while growing-up and only had my occasional favorites of New England Clam Chowder and my mother’s Portuguese Bean soup with chunks of fresh butternut squash, but never was a fan of soup as a meal, mostly as a course during a meal. Recently while living in The Netherlands, I began to eat Ertwensoup (Split Pea Soup) on almost a daily basis, which oddly got me interested into trying a variety of store-bought soups. I instantly became a fan of vegetable soups (tomato, broccoli, pumpkin) and when my mother first sent me the butternut squash soup to try, I was less than resistant. This soup really is an amazingly tasty packaged product that, when combined with that good piece of crusty bread, can grace my dinner table any day.

By |2017-08-31T16:18:16+00:00May 2nd, 2007|Food & Drinks, xyz misc|57 Comments

About the Author:

Blogger Bonnie Tandy Leblang has been covering food since before it was hip to do so! She’s penned magazine, newspaper and syndicated food columns in addition to cookbooks. Follow her on twitter @BonnieBOTB and on Instagram@BiteoftheBest and at @BonnieBOTB "I eat for a living!” is her mantra, sharing what she’s sampled so you’ll know where (or where not) to go, plus what food products and gadgets to try. For her full bio go to the about us page.


  1. Kari Homan Shannon April 19, 2011 at 5:49 pm

    I also just sent feedback at Campbells Soup Co.

    Here’s the link:

  2. Rachel June 29, 2013 at 8:51 pm

    No one at my store knew what had happened to the Campbell’s soups that I remembered preferring the taste of. I loved the Gold Select Clam Chowder; its replacement is not as creamy. This winter I tried a Campbell’s butternut. Anticipating it being a favorite, I bought 6 cans, since I generally love the home-made version (my healthy relatives actually make it for Thanksgiving!). After tasting it, I ended up taking them all back to the store. It was much too sweet and watery.

  3. Chris H September 30, 2013 at 4:45 pm

    I know that this is an old thread but needed to post. I too was so disappointed about the butternut squash soup. One of my fav cafe’s in sacramento sold this soup and that’s when I fell in love with it. They would start to serve it every fall. And, now every fall I’m so disappointed that I don’t have a good butternut squash soup. Even homemade doesn’t compare to the Campbell’s select. Anyone here anything back from campbell’s about the soup or found a close substitute in another brand?
    Panera stared with a butternut squash soup that is pretty good but you can only get it at their restaurant.

  4. Bonnie from October 1, 2013 at 10:56 am


    Glad to assist… I reached out to the folks at Campbell’s and got a response for you. I’ve pasted it below:

    “You’ll be pleased to know that we in fact have two Butternut Squash Bisque offerings in our Campbell line and one from Wolfgang Puck. Here is a link from our Campbell Nutrition page, since I know you will want to review the nutrition content:

    Campbell’s Gourmet Bisques is our line in aseptic cartons most similar to the original Campbell’s Select Gold Label.”

    Let us know what you think of these options!

  5. Chris H October 1, 2013 at 2:50 pm

    Thanks, Bonnie. Has anyone by chance tried any of the soups they suggested and if they are similar to the Campbells gold select label? Also, loved the tomato parmesan, is there another soup that is similar to that one?
    Thanks again!!

  6. Tara November 30, 2016 at 11:13 am

    All these years later and I am still desperately missing the Select Gold Label Butternut Squash soup. Most other butternut squash soups are sweet or contain crap like ginger or nutmeg that make them taste more like pumpkin pie than soup. I really want this soup back!

  7. RB November 30, 2016 at 3:11 pm

    Yes, Tara, I agree completely; other butternuts are overly sweet and often ruined by the spices that make them resemble dessert.

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