By Chef Loren Lawe Chef de Cuisine, The Terrace The Langham Huntington, Pasadena, Los Angeles Ingredients Butter 4 tbsp Onion (medium-sized) 2 pcs, chopped Garlic (minced) 2 tsp Red pepper flakes (crushed) 1/8 tsp Ground coriander 1/2 tsp Pumpkin (chopped) 4 cups Butternut squash (chopped) 2 cups Chicken broth (or vegetable stock to make it vegetarian) 5 cups Milk 2 cups Brown sugar 1/2 cup Heavy cream 1/2 cup Method 1. Melt the butter in a saucepan and add the onions and garlic. Cook until these are softened, then add the spices. 2. Add the pumpkin, squash and stock and bring to a boil, then reduce to a simmer and cook for 10 to 15 minutes longer. 3. Place soup into a blender and blend until it is smooth. Place the blended soup back into saucepan on low heat. 4. Finally, add brown sugar, milk and cream. Check the seasoning to see if it isn’t too spicy; otherwise, add a little more cream. 5. Stir for just 3 – 4 minutes, then serve immediately.