Sumac Acorn Squash Soup with Parsley Sauce

01.11.18

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Sumac Acorn Squash Soup with Parsley Sauce | Naturally Ella

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).

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Sumac Acorn Squash Soup with Parsley Sauce

2 servings

A flavorful acorn squash soup featuring sumac and a parsley-tahini sauce.

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Soup:

1 medium acorn squash
2 to 3 large shallots
1 tablespoon olive oil
Salt
Pepper
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

Parsley Sauce:

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.

Prep Time: 10

Cook Time :1

Acorn Squash Soup

variations

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.

Sumac Acorn Squash Soup with Parsley Sauce | Naturally Ella

5 from 1 vote (1 rating without comment)

One comment on “Sumac Acorn Squash Soup with Parsley Sauce”

Analida's Ethnic Spoon says:

01.12.18 at 5:29 am

Creamy squash is the perfect winter treat. Makes you feel full without loading up on cream and meat. This soup looks delightful.

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