Roasted Butternut Squash & Ginger Soup with Hemp Sprinkle

Name: Roasted Butternut Squash & Ginger Soup with Hemp Sprinkle
Total time: 60 min
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; freshly ground black pepper; 30g shelled hemp seeds; pinch of sea salt; 1tbsp nutritional yeast flakes

christinebailey.co.uk

Roasting the vegetables adds a wonderful sweet caramelised flavour to this soup and makes it incredibly simple. Packed full of beta carotene, garlic and ginger

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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
freshly ground black pepper
30g shelled hemp seeds
pinch of sea salt
1tbsp nutritional yeast flakes