Saleh’s Plate · By Saleh Alkhalifa

Butternut Squash and Pumpkin Soup with Pumpkin Oil Sauce

Name: Butternut Squash and Pumpkin Soup with Pumpkin Oil Sauce
Cuisine: European
Ingredients: 1 tbsp olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 3 cups butternut squash, peeled and cubed; 2 cups pumpkin, peeled and cubed; 4 cups vegetable broth; 1 tsp salt; ½ tsp black pepper; ½ tsp ground cinnamon; ¼ tsp nutmeg; ½ cup heavy cream or coconut milk (for creaminess); 2 tbsp balsamic glaze; 1 tbsp black sesame paste or black garlic puree

Cook Butternut Squash and Pumpkin Soup with Pumpkin Oil Sauce with Saleh’s Plate.

Ingredients

Soup

1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
3 cups butternut squash, peeled and cubed
2 cups pumpkin, peeled and cubed
4 cups vegetable broth
1 tsp salt
½ tsp black pepper
½ tsp ground cinnamon
¼ tsp nutmeg
½ cup heavy cream or coconut milk (for creaminess)

Black Swirl Sauce

2 tbsp balsamic glaze
1 tbsp black sesame paste or black garlic puree

Instructions

Heat olive oil in a pot over medium heat. Sauté onions and garlic until fragrant. Add butternut squash, pumpkin, salt, pepper, cinnamon, and nutmeg. Stir for 2 minutes.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, until squash and pumpkin are tender.
Use an immersion blender to puree until smooth. Stir in heavy cream or coconut milk for extra creaminess.
Mix balsamic glaze with black sesame paste or black garlic puree.
Ladle soup into bowls and drizzle the dark pumpkin oil and white cream sauce on top. Swirl with a spoon for a decorative effect so the two colors complement each other.