Roasted plantains and butternut squash spicy soup
Ingredients
- 2 yellow plantains (plus one thinly sliced and pan fried for topping)
- 1 small (about 900 g – 2 pounds) butternut squash
- 1 small onion diced
- 2 tablespoons oil
- 1 chipotle pepper in adobo sauce
- 4-5 cups vegetable or chicken stock
- 1-1.5 teaspoons salt
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