Sopa de calabaza asada / Roasted squash soup

¿Nunca te pasó que compraste una calabaza orgánica que se veía espectacular, la hiciste al horno y resulta que no era tan rica? Bueno, a mí sí. Pero, como acá no se tira nada, la sumamos a un par de cosas que había en la alacena y armamos una sopa con onda en cinco minutos.
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Have you ever bought an organic squash that looked amazing, roasted it, and it turned out to be meh? Well, I have. But as here we don’t throw anything away, we added it to some stuff we had in the pantry and whipped up a cool soup in 5 minutes.
Calentar agua con miso y procesarla en una licuadora con calabaza previamente asada. Volcar en una olla, agregar leche de coco, revolver, calentar y servir. Aderezar y decorar con una mezcla de tahine, jugo de limón y agua.

Reemplazos:
■ La calabaza asada por calabaza hervida. Agregar papa y/o batata y/o cebolla y/o zanahoria.
■ El agua con miso por caldo de verduras o pollo.
■ La leche de coco por crema (la idea es que sea algo untuosa), u omitirla directamente.
■ El aderezo de tahine, jugo de limón y agua por aceite de oliva y/o queso (crema) y/o crema semibatida y/o semillas y/o curry.
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Heat water and miso, and use a blender to blitz it and some previously roasted squash. Pour into a pot, add coconut milk, stir, heat, and serve. Dress with a mixture of tahini, lemon juice, and water.

Replacements:
■ Roasted squash for boiled squash. Add potatoes and/or sweet potatoes and/or onions and/or carrots.
■ Water and miso for vegetable/chicken stock.
■ Coconut milk for cream (it should be velvety), or just skip it.
■ The tahini, lemon juice and water dressing for olive oil and/or (cream) cheese and/or semi-whipped cream and/or seeds and/or curry.

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