Pumpkin Soup with Cream Cheese

Instructions

• Clean the butternut squash, cut into pieces, and remove its seeds.
• Place them in a baking tray and drizzle 2 tbsp of olive oil.
• Roast them at 200°C for 20 minutes.
• Sauté the onion and garlic with 3 tbsp of olive oil in a casserole.
• Add butternut squash, vegetable broth, water, salt and pepper and boil.
• Blend the soup until it is perfectly smooth.
• Add Pinar Premium Cream Cheese and blend until the soup is smooth and creamy.