Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en hi.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "cec01331667940cf8634fd84cf357821",
    "updated": "2025-04-23T22:19:16.277Z",
    "title": "Southwestern Butternut Squash Soup",
    "subtitle": null,
    "description": "This hearty and flavorful butternut squash soup was inspired by a late-night craving for something both comforting and substantial.  The combination of roasted butternut squash, quinoa, black beans, and corn creates a satisfying meal with a southwestern flair.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "butternut squash, peeled and cubed (about 2½ cups)",
          "yellow onion, cut into 8 pieces",
          "olive oil, divided",
          "kosher salt",
          "freshly ground black pepper",
          "ground cumin",
          "chili powder",
          "reduced-sodium vegetable stock, divided",
          "quinoa, rinsed",
          "can no-salt-added black beans, drained and rinsed",
          "fresh or frozen corn kernels, thawed if frozen",
          "sriracha, plus more for garnish",
          "jalapeño pepper (according to your spice preference), seeded and deveined",
          "2% plain greek yogurt",
          "lime wedges, for garnish",
          "tortilla chips, crushed"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.",
      "Place the butternut squash and onion on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Season with salt, pepper, cumin, and chili powder. Bake for 25 to 30 minutes.",
      "While the vegetables are roasting, bring 4 cups of vegetable stock to a boil in a large pot. Add the rinsed quinoa and simmer for 10 minutes. Stir in the black beans and corn kernels, then reduce the heat to low.",
      "Once the butternut squash and onion are tender, carefully transfer them to a blender. Add the sriracha, jalapeño pepper, and the remaining 2 cups of vegetable stock. Blend until smooth. If necessary, blend in batches.",
      "Pour the blended butternut squash mixture into the soup pot. Stir to combine thoroughly.",
      "Ladle the soup into bowls. Garnish each serving with a drizzle of sriracha, a dollop of yogurt, a lime wedge, and a sprinkle of crushed tortilla chips."
    ],
    "notes_ingredients": "Precut butternut squash can be purchased for convenience.  Ensure all ingredients are gluten-free if necessary.",
    "notes_instructions": null
  }
]