From the California Café, this luscious, decadent, delicious soup makes a great addition to your holiday table as an appetizer or on a buffet.

Maks 8 1 cup servings.


  • 2 lbs butternut squash (1-2 squash)
  • 1/4 c butter
  • 1 cup onion, chopped
  • 1 cup carrot, chopped
  • 1 cup celery, chopped
  • 4 cloves of garlic, whole
  • 1/4 cup maple syrup
  • 2 Tbs brown sugar
  • 1 pinch each ground nutmeg, cinnamon, and allspice
  • 4 cups vegetable or chicken stock
  • 2 cups heavy cream
  • salt and pepper to taste
  • 3 Tbs pumpkin puree
  • sour cream, chopped chives and toasted pumpkin seed for garnish (optional)


  1. Preheat the over to 300° F. Cut the squash in half and remove the seeds. Place the halves face down in a pan or on a baking sheet, place in the oven, and roast for 1 hour.
  2. Heat the butter in large pan. Sauté onions, carrot, celery and garlic until translucent (approx. 5 min).
  3. When the squash is done roasting, rit emove from oven, scoop out the flesh from the peel, and discard peel. Add the squash along with the stock to a large soup pot.
  4. Bring squash and stock to a boil, then simmer 30 minutes. Add brown sugar, spices, and maple syrup. Stir and remove from heat. Stir in heavy cream. Add salt and pepper to taste.
  5. Blend the mixture with a hand blender, food processor, or blender until smooth. You can add the pumpkin purée before blending or swirl it in at the end.
  6. If desired, top each serving with a spoonful of sour cream, chopped chives, and toasted pumpkin seeds.