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
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
2 teaspoons tahini
¼ cup fresh flat-leaf parsley
2 teaspoons fresh thyme
2 tablespoons lemon juice
2 to 3 tablespoons olive oil
Find it online: https://naturallyella.com/sumac-acorn-squash-soup/