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:

Equipment:

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:

covered percent of daily need