Ingredients:
4 roma tomatoes, chopped
1 small butternut squash, diced
1 ear corn, shucked
3 cloves garlic, minced
1 tablespoon oil
salt
vegetable broth
1 chipotle in adobo
Toss all vegetables in the oil and salt and roast until golden. Transfer to a blender with the broth and adobo. Blend until smooth, adding water as needed. Transfer to saucepan and simmer, adjusting salt as needed.
Serve with crusty bread, coconut yogurt, a sprinkle of sage, and black pepper
No comments:
Post a Comment