Pumpkin / Squash Soup

1 kg butternut squash cut into cubes (or the type of pumpkin you prefer) 
1 carrot chopped
½ onion chopped
½ red pepper chopped
¼ cup fresh coriander
1 tsp fresh chili
2 garlic cloves
5 cup chicken or vegetable broth 
Salt

Preparation:

In a big stockpot, heat the broth and add all the ingredients; let it cook for about 15 minutes.
When the pumpkin and the carrot are soft, blend the entire soup at high speed.
Serve and sprinkle with baby scallions or croutons.

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**Note: If you are following a vegan or vegetarian diet, you can replace the chicken broth with a vegetable broth. The result is delicious as well.

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Author: María Campos 
Image: Author’s own
Editor: Travis May