Roasted Butternut Squash & Ginger Soup with Hemp Sprinkle – Christine Bailey

Ingredients

• 1 red onion, cut into wedges (omit if low FODMAP)
• 3 garlic cloves peeled and left whole (omit if low FODMAP)
• 1tsp root ginger, peeled
• 1 butternut squash, about 750g, peeled, seeds scraped out and cut into 2.5cm cubes
• 1 medium sweet potato, peeled and cut into chunks (200g)
• 3tbsp olive oil or garlic infused olive oil
• 1 tsp. ground cinnamon
• 300g silken tofu
• 700ml vegetable stock
• Sea salt and freshly ground black pepper