• Prep Time: 15
  • Cook Time: 20

Number of servings


  • 3 pounds butternut squash, skin removed and diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon sea salt
  • .5 teaspoon fresh cracked black pepper
  • 1 teaspoon ground ginger
  • .5 teaspoon cinnamon
  • .25 teaspoon nutmeg
  • 4 cups vegetable stock
  • .5 cup fresh squeezed Sunkist® mandarin juice
  • .5 cup cashew cream, coconut milk or plant-based creamer of choice


Preparation: 15 Minutes

Cook Time: 20 Minutes


  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, salt, and several grinds of fresh pepper and sauté until soft; about 5 to 8 minutes.
  3. Add the garlic, ginger, cinnamon, and nutmeg. Stir and let cook until fragrant; about 1 minute. Make sure to scrape any golden bits of the bottom of the pan for extra flavor.
  4. Add the butternut squash and broth. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 15-20 minutes or until the squash is tender.
  5. Carefully ladle the soup into a blender, working in batches if necessary. Add the fresh mandarin orange juice and cashew cream. Blend until smooth. Taste and adjust seasoning as needed.
  6. Serve with a drizzle of cream, pumpkin seeds, salt and pepper.