Preheat oven to 425˚F. Cut the acorn squash into roughly 6 to 8 wedges. Peel the shallot and leave in large chunks. Add both to a roasting pan and toss with the olive oil, salt, and pepper. Roast until the squash is browning and tender; 45 to 55 minutes.

Once the squash is done, let cool enough to handle, remove the seeds/peel then place in a blender with the beans, 1 ½ cups vegetable broth, and sumac. Puree until smooth, adding ½ cup of vegetable broth at a time until the soup is a good consistency. Transfer to a pot and heat until warm. Taste and add more salt as needed (see note).

Also while the squash is cooking, combine the tahini, parsley, thyme, lemon juice, olive oil, and a pinch of salt in a blender (I like my Blendtec Twister jar for this). Puree until well combined and smooth.

Divide the soup into 2 bowls and top with a large swirl of the parsley sauce, extra sprinkle of parsley, and a sprinkle of ground sumac.