Sumac Acorn Squash Soup with Parsley Sauce

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan main course? Sumac Acorn Squash Soup with Parsley Sauce could be a great recipe to try. For $4.29 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 369 calories, 6g of protein, and 24g of fat. This recipe serves 2. It can be enjoyed any time, but it is especially good for Autumn. 17 people were glad they tried this recipe. Head to the store and pick up tahini, fresh thyme, shallots, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Naturally Ella. Overall, this recipe earns an outstanding spoonacular score of 94%. Try Acorn Squash With Sesame Parsley Sauce, Roasted Acorn Squash with Pomegranate & Parsley, and Acorn Squash with Parsley, Sage & Walnut Pesto for similar recipes.

Servings: 2

 

Ingredients:

1 medium acorn squash

1/2 cup cooked cannellini beans, drained and rinsed if using canned

¼ cup fresh flat-leaf parsley

2 teaspoons fresh thyme

2 tablespoons lemon juice

1 tablespoon olive oil

2 to 3 tablespoons olive oil

Pepper

Salt

2 to 3 large shallots

1 teaspoon sumac

2 teaspoons tahini

1 ½ to 2 1/2 cups vegetable broth (see note)

Equipment:

oven

roasting pan

blender

bowl

pot

Cooking instruction summary:

Preheat oven to 425F. 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 cups vegetable broth, and sumac. Puree until smooth, adding 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.

 

Step by step:


1. Preheat oven to 425F.

2. Cut the acorn squash into roughly 6 to 8 wedges. Peel the shallot and leave in large chunks.

3. 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 cups vegetable broth, and sumac. Puree until smooth, adding cup of vegetable broth at a time until the soup is a good consistency.

4. 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.


Nutrition Information:

Quickview
391k Calories
6g Protein
24g Total Fat
43g Carbs
76% Health Score
Limit These
Calories
391k
20%

Fat
24g
37%

  Saturated Fat
3g
21%

Carbohydrates
43g
14%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
1014mg
44%

Get Enough Of These
Protein
6g
14%

Vitamin C
140mg
170%

Vitamin K
139µg
133%

Vitamin A
4230IU
85%

Fiber
8g
34%

Vitamin B6
0.66mg
33%

Potassium
1080mg
31%

Vitamin B1
0.45mg
30%

Vitamin E
4mg
29%

Manganese
0.56mg
28%

Folate
99µg
25%

Magnesium
95mg
24%

Iron
4mg
24%

Phosphorus
159mg
16%

Copper
0.28mg
14%

Calcium
139mg
14%

Vitamin B3
2mg
14%

Vitamin B5
1mg
12%

Vitamin B2
0.11mg
7%

Zinc
0.92mg
6%

Selenium
3µg
5%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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