Sumac Acorn Squash Soup with Parsley Sauce
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
2 servings
Sumac Acorn Squash Soup with Parsley Sauce
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A flavorful acorn squash soup featuring sumac and a parsley-tahini sauce.
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Ingredients
Soup:
- 1 acorn squash medium
- 2 to 3 shallot large
- 1 tablespoon olive oil
- salt
- black pepper
- 1/2 cup cannellini beans drained and rinsed if using canned, cooked
- 1 ½ to 2 1/2 cups vegetable broth see note
- 1 teaspoon sumac
Parsley Sauce:
- 2 teaspoons tahini
- ¼ cup flat-leaf parsley fresh
- 2 teaspoons thyme fresh
- 2 tablespoons lemon juice
- 2 to 3 tablespoons olive oil
Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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