Add oil to a large saucepan and sauté onion and butternut squash for about 10 minutes.
Add cayenne, sea salt, pepper, ginger, turmeric, and red pepper (optional). Cook 2 minutes.
Add broth. Bring the mixture to a boil and then reduce heat.
Cook for 45 minutes.
Add orange juice. Cook 5 more minutes.
Top with spring onions and serve.
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