Butternut Squash, Pepper and Roasted Garlic Soup

For those who have not tried butternut squash, this is the perfect opportunity. Pumpkin in soup gives a creamy and dense touch and without the need to add dairy, you have a delicious cream.

Ingredients

• 1 small Butternut squash

• 1/2 chopped onion

• 8 cloves of garlic

• 1 cup of vegetable broth

• 1 red pepper

• salt pepper to taste

• Rosemary to taste

• paprika to taste

• 50 grams cherry tomato

• 3 tablespoons of olive oil

Instructions

1. Preheat the oven to 200°C.

2. In a baking tray, place the pumpkin with two tablespoons of olive oil, paprika, rosemary, salt and pepper to taste.

3. In the center of the pumpkin place a head of garlic and also add olive oil, salt, and pepper.

4. Bake for 40 minutes.

5. In another tray add the cut pepper, onion and tomatoes.

6. Add olive oil, salt and pepper to taste.

7. Bake for 25 minutes.

8. Add all the ingredients to a blender along with the spreadable panela cheese and the chicken broth.

9. Put it on the fire and let it heat up for 5 more minutes. Here you can adjust the seasoning and if you need more chicken broth, you can still add it.

10. Add croutons or bread on top and that's it!

Here is the video of the recipe: