Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "21e5af4555d44f738928c22c43d8a81d",
    "updated": "2025-04-26T01:33:11.809Z",
    "title": "Spicy Southwestern Squash and Leek Soup",
    "subtitle": null,
    "description": "This squash soup offers a unique twist, focusing on savory spices rather than sweetness.  The vibrant flavors are complemented by elegant swirls of yogurt and crème fraîche, creating a distinctive autumnal soup experience.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "butternut squash",
          "olive oil",
          "chopped, well-washed leeks, white part only (about 2 medium-size leeks)",
          "salt-free southwest chipotle seasoning",
          "dry white wine",
          "homemade chicken stock",
          "ground white pepper",
          "unsalted butter"
        ]
      },
      {
        "section": "Topping",
        "ingredients": [
          "pumpkin seeds",
          "plain nonfat yogurt",
          "crème fraîche",
          "minced fresh chives"
        ]
      }
    ],
    "instructions": [
      "1. For easier cutting, microwave the butternut squash on high for 5 to 6 minutes.  Carefully remove with pot holders and let cool. This step is optional.",
      "2. Halve the squash crosswise.  Peel each half with a sharp knife or peeler. Discard the skin.  Place each half lengthwise on a cutting board and cut lengthwise again.  Remove and discard the seeds and stringy fibers from the bottom halves.  Dice all the squash into 1-inch cubes.",
      "3. Heat olive oil in a large saucepan over medium heat. Sauté squash and leeks for 5 minutes. Add the Southwest Chipotle seasoning and sauté for 2 minutes more. Pour in the wine and chicken stock. Cover, bring to a boil over medium-high heat, then reduce heat and simmer for approximately 25 minutes, or until the squash is tender.  Let cool for 15 minutes.",
      "4. Stir in the white pepper.  Purée the soup in batches, if needed, using a food processor, blender, or immersion blender. Return the soup to the saucepan and add the butter. Heat over low heat until the butter melts.",
      "5. To prepare the topping, toast pumpkin seeds in a small, dry skillet for 2 to 3 minutes, shaking frequently, until lightly browned. Set aside. In a small bowl, combine yogurt, crème fraîche, and chives. Swirl this mixture onto each serving of soup and garnish with toasted pumpkin seeds."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]