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

Makes 8 1-cup servings


  • 2 lbs butternut squash (1-2 squash)
  • 1/4 cup 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 oven 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 a large pan. Sauté the onions, carrot, celery and garlic until translucent (approx. 5 min).
  3. When the squash is done roasting, remove from the 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 the squash and stock to a boil, then simmer for 30 minutes. Add the brown sugar, spices and maple syrup. Stir and remove from heat. Stir in the 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.