Ingredients

For the soup:

270g butternut squash; peeled, deseeded and cut into chunks

800g carrots; peeled and cut into chunks

1 thumb sized piece of ginger; peeled and finely chopped

20 sage leaves

2 litres low FODMAP vegetable stock or water

5 tablespoons olive oil

Garlic-infused oil for roasting the vegetables

2 teaspoons sesame oil

Salt and pepper to taste

For the dukkah:

100g chestnuts, roughly chopped

100g pecans, roughly chopped

1 tablespoon coriander seeds

1 tablespoon cumin seeds

2 teaspoons fennel seeds

1 tablespoon sesame seeds

1 tablespoon pumpkin seeds

2 teaspoons smoked paprika (optional)

1 teaspoon sea salt