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 Trivia

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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