BUTTERNUT SQUASH SOUP WITH ORANGE AND GINGER

Directions

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.