Whole Foods Triple Squash Soup

Whole Foods published their most recent cookbook with one recipe missing- TRIPLE SQUASH SOUP. Help! Please! Thank you!

Triple Squash Soup 
Adapted from Whole Foods. 

1 tablespoon canola oil 
3 cups yellow onion, cut into 1/4-inch dice 
1 1/4 cups carrots, julienned 
1 cup celery, finely sliced 
2 cups butternut squash, cut into chunks 
1/2 cup golden Hubbard squash, sliced 
1/2 cup canned pumpkin 
8 cups water 
1 tablespoon clover honey 
1/4 cup maple syrup 
3/4 teaspoon ground cinnamon 
1 tablespoon sea salt 
31/2 tablespoons cornstarch 
2/3 cup heavy cream 
1/4 teaspoon powdered ginger 
1 tablespoon fresh chopped parsley 

1. Heat oil in kettle. Add onions, carrots and celery and saute until all glazed over. Add squash, pumpkin, water and honey and bring to a boil. Add maple syrup, cinnamon and salt. Cook for 30 minutes. 
2. Mix cornstarch with the heavy cream to make a slurry. Add the slurry to the soup and mix well. Blend soup in a food processor. Add the parsley and serve. Makes 1 gallon of soup