Ingredients:
Wash the tomatoes, cut them into wedges
Wash and peel the butternut squash, cut it into cubes
Place in a safe microwave bowl 1/2 cup of water with the vegetable bouillon cubes
Heat to a maximum heat for 1 minute- 1 1 / 2 minute or until dissolved, mix
In a food processor place the tomatoes, squash, 3 cups of water, liquefy
Place the preparation in a saucepan
Add the dissolved vegetable bouillon cubes, mix
Add red pepper (optional)
Cook it over medium heat for 40 minutes
Mix it occasionally with wooden spoon
In a bowl place the cream (heavy whipping or coconut), corn starch, mix
Add the preparation in the pan, stir continuously for 5 minutes
Serve hot
Add grated Parmesan cheese or grated vegan Parmesan style (to taste)
