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": "3ef5506084834624ad94edfc0135e0df",
    "updated": "2025-04-24T00:12:51.592Z",
    "title": "Roasted Butternut Squash Soup with Crispy Sage and Smoky Seeds",
    "subtitle": "",
    "description": "This butternut squash soup is a true delight. The recipe highlights the squash's natural sweetness, enhanced by warming spices, creamy coconut milk, and fragrant sage.  It also utilizes the often-discarded squash seeds, transforming them into a delicious and crunchy topping.",
    "ingredients": [
      {
        "section": "For the soup",
        "ingredients": [
          "butternut squash",
          "garlic cloves, peeled",
          "coconut oil, melted",
          "cayenne pepper",
          "dried oregano",
          "dried sage",
          "fresh thyme leaves",
          "smoked paprika",
          "dried chilli flakes",
          "sea salt and pepper",
          "white onion, finely chopped",
          "x 400 ml (396.893 g) can coconut milk",
          "vegetable stock"
        ]
      },
      {
        "section": "For the smoky seeds",
        "ingredients": [
          "seeds from the butternut squash",
          "maple syrup",
          "coconut oil, melted",
          "smoked paprika",
          "sea salt"
        ]
      },
      {
        "section": "For the crispy sage leaves",
        "ingredients": [
          "extra virgin olive oil",
          "handful of fresh sage leaves"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "dairy-free soy cream (optional)",
          "sprinkle of dried chilli flakes (optional)"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 180°C (350°F).",
      "Halve the butternut squash lengthwise, remove the seeds, and set aside.",
      "Cut each half in half again lengthwise.",
      "A serrated knife is recommended for cutting the squash due to its tough skin.",
      "Place the squash and garlic cloves in a roasting tray. Drizzle with 2 tablespoons of melted coconut oil and sprinkle with all the herbs and spices.",
      "Ensure the squash is well coated in the herb and spice mixture.",
      "Roast the squash for 45 minutes to 1 hour, or until tender.",
      "Prepare the squash seeds by washing them in a colander and removing any stringy bits.",
      "Dry the seeds thoroughly and combine them in a bowl with maple syrup, melted coconut oil, smoked paprika, and salt.",
      "Mix the seeds until evenly coated.",
      "Spread the coated seeds evenly on a baking tray lined with greaseproof paper.",
      "Roast the seeds on the bottom oven rack for approximately 20 minutes, until golden brown.",
      "Remove the cooked butternut squash from the oven and set aside.",
      "In a large saucepan over low heat, sauté the chopped onion with the remaining coconut oil and a pinch of seasoning for 2-3 minutes, until softened.",
      "Scoop the cooked squash flesh from the skins and add it to the saucepan along with the roasted garlic cloves.",
      "Pour in the coconut milk and vegetable stock.",
      "Cover the saucepan and simmer for 5 minutes to allow the flavors to meld.",
      "While the soup simmers, heat the olive oil in a small, non-stick frying pan over medium heat.",
      "Fry the sage leaves for 30 seconds per side, until crispy.",
      "Remove the sage leaves from the pan and place them on kitchen paper to absorb excess oil. Sprinkle with salt to maintain crispness.",
      "Blend the soup until smooth using a blender or immersion blender.",
      "Serve the soup topped with crispy sage leaves, smoky seeds, a swirl of soy cream (optional), and a sprinkle of dried chilli flakes (optional)."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]