1 Butternut Squash
3 Garlic Cloves
2 Tsp Paprika
Plant Based Yoghurt
Pre heat the oven at 180 Degrees C.
Prepare the vegetables using the Dualit Hand Blender and the Chopping Bowl attachment.
Place the butternut squash (peeled and chopped), shallots (peeled and chopped), pepper (chopped) and the chilli (chopped) into the Dualit Hand Blender and blitz one by one, rinsing the chopping bowl in between each vegetable.
(NB make sure the butternut squash pieces aren’t too small as you will be baking them)
Chop the tomatoes and place on a roasting tray with the butternut squash. Add a little avocado oil, garlic cloves, and the paprika and bake in the oven for 20 minutes.
Add avocado oil to a frying pan and fry the shallots for a few minutes.
Then add the pepper and chilli to the frying pan and fry for another few minutes.
Place the baked tomatoes, squash, garlic and the fried veggies to a large pot.
Add 1 litre of water to the pot with a vegetable stock cube, season with salt and pepper, then cover and leave to simmer on a medium heat for 25 minutes.
Use the Dualit Hand Blender with the Wand attachment to blitz the soup until smooth.
Serve with a spoon of plant based yoghurt, mixed seeds and chilli flakes.