This is one of those recipes that I like to push the flavors just a bit. The sumac lends a slightly brighter taste to the acorn squash while the parsley/tahini sauce brings the balance. It’s a perfect partnership that also happens to be vegan (thanks for creamy white beans). I also find this soup is best served with a hunk of crusty bread and a crisp glass of La Crema Monterey Chardonnay. I’m not normally a Chardonnay lover but this wine is wonderful with all the flavors of this soup.Print
A flavorful acorn squash soup featuring sumac and a parsley-tahini sauce.
1 medium acorn squash
2 to 3 large shallots
1 tablespoon olive oil
1/2 cup cooked cannellini beans, drained and rinsed if using canned
1 ½ to 2 1/2 cups vegetable broth (see note)
1 teaspoon sumac
2 teaspoons tahini
¼ cup fresh flat-leaf parsley
2 teaspoons fresh thyme
2 tablespoons lemon juice
2 to 3 tablespoons olive oil
- 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.
Acorn Squash Soup
This soups is a bit more on the luxurious side with help from the creamy white beans and the parsley sauce. And yet, outside of the sumac, it’s mostly pantry ingredients. I love having sumac on hand for making homemade za’atar mix.
Squash/Sweet Potatoes: I love the slight sweet/earthy flavor the acorn squash lends to the overall soup profile. However, you could use any type of winter squash soup or even sweet potatoes.
Spices: Sumac is such a lovely spice that I can’t recommend enough that you pick up a small bit. However, if you want to leave it out and still proceed- I’d recommend replacing it with a bit of coriander.
Beans: Not a fan of beans in your soup? Ditch the beans and add a swirl of heavy cream or half and half.
With winter in full force, I love the balance of the heaviness of cold-weather meals with the crispness of the Chardonnay. With this soup, the creaminess makes the dish feel rich and the wine balances it really well. A few of my other favorite fall dishes that would go well with La Crema’s Monterey Chardonnay:
Disclosure: This recipe was created in partnership with La Crema. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.1