Taub Family Outpost's Chef Trevor Anderson created this velvety soup to showcase the flavors of fall in Sonoma Valley. Complemented by the crunchiness of the Curry Granola, there is a marriage of amazing textures, as well as flavors! Serve it as a Thanksgiving Day opener or on a cool fall night. Serves 10 to 12.


  • ¼ pound butter
  • 1 butternut squash, peeled and large dice
  • 1 yellow onion, peeled and large dice
  • 1 large carrot, peeled and large dice
  • 1 apple, peeled and large dice
  • 1 cup white wine
  • 4 cups heavy cream
  • 8 cups vegetable stock or water
  • ½ cup sherry vinegar
  • ½ cup maple syrup
  • ¼ pound butter
  • Salt


Sweat vegetables in a large sauce pot over medium heat with the first ¼ pound of butter until vegetables start to soften without browning. Add wine and cook until wine has cooked off. Add cream and water or vegetable stock and simmer until vegetables are extremely tender, about 15 minutes. Add the sherry vinegar and maple syrup and transfer the soup to a high-powered blender and blend until very smooth adding the butter in small intervals. Season with salt to your preference. Transfer to serving vessel or cool to enjoy later.


  • 2 cups rolled oats
  • 1 cup pumpkin seeds
  • 1 cup walnut pieces roughly chopped
  • 1 cup golden raisins rehydrated in 1 cup hot water
  • ½ cup honey
  • 3 Tbsp madras curry powder
  • Zest of 2 limes
  • 2 tsp sea salt
  • Parchment paper or nonstick cooking spray


Preheat oven to 400 degrees. Toss oats and honey together with the excess water from rehydrating raisins. Spread oat mixture on sheet tray with either parchment or nonstick spray. Toast in oven for 7 minutes, remove stir up oats and return to oven for 7 minutes. Repeat this process one more time. Add the oats to a mixing bowl with the walnuts, pumpkin seeds and curry powder, toss together and return to the sheet tray to toast for 7 more minutes. Remove from oven combine in bowl again with raisins and return to oven for 2 minutes. Remove from oven and toss with lime zest and sea salt.  Allow to cool and store in an airtight container for up to 2 weeks.


Ladle soup into serving bowl, top with a dollop of Greek yogurt and sprinkle with granola.