**Soup** Heat oil; add celery, onion and carrots and sauté in pan. Add chicken stock and roasted butternut squash, bring to a boil. Add heavy cream, maple syrup, honey, sugar and cook for 20-30 minutes. Add cinnamon, cloves, nutmeg and puree with hand held bur mixer, or put in blender to make smooth consistency, may need to add hot water if to thick. **Maple Foam** Place all ingredients in kitchen add mixer ad mix on high with Wisk attachment till stiff. **Candied Pumpkin Seeds** Mix all together in small bowl and place on baking sheet pan, cook in oven on 350 degrees for 5-7 minutes stirring constantly till golden brown.