This is a kind of recipes that I prefer to push the flavors only a bit. The sumac lends a barely brighter style to the acorn squash whereas the parsley/tahini sauce brings the stability. It’s an ideal partnership that additionally occurs to be vegan (thanks for creamy white beans). I additionally discover this soup is greatest served with a hunk of crusty bread and a crisp glass of La Crema Monterey Chardonnay. I’m not usually a Chardonnay lover however this wine is fantastic with all of the flavors of this soup.
Sumac Acorn Squash Soup with Parsley Sauce
A flavorful acorn squash soup that includes sumac and a parsley-tahini sauce.
1 medium acorn squash
2 to three massive shallots
1 tablespoon olive oil
half cup cooked cannellini beans, drained and rinsed if utilizing canned
1 ½ to 2 half cups vegetable broth (see word)
1 teaspoon sumac
2 teaspoons tahini
¼ cup recent flat-leaf parsley
2 teaspoons recent thyme
2 tablespoons lemon juice
2 to three tablespoons olive oil
- Preheat oven to 425˚F. Cut the acorn squash into roughly 6 to eight wedges. Peel the shallot and go away in massive chunks. Add each to a roasting pan and toss with the olive oil, salt, and pepper. Roast till the squash is browning and tender; 45 to 55 minutes.
- Once the squash is finished, let cool sufficient to deal with, take away the seeds/peel then place in a blender with the beans, 1 ½ cups vegetable broth, and sumac. Puree till clean, including ½ cup of vegetable broth at a time till the soup is an efficient consistency. Transfer to a pot and warmth till heat. Taste and add extra salt as wanted (see word).
- Also whereas the squash is cooking, mix 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 till effectively mixed and clean.
- Divide the soup into 2 bowls and prime with a big swirl of the parsley sauce, additional sprinkle of parsley, and a sprinkle of floor sumac.
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Acorn Squash Soup
This soups is a little more on the luxurious facet with assist from the creamy white beans and the parsley sauce. And but, exterior of the sumac, it’s principally pantry components. I really like having sumac available for making home made za’atar combine.
Squash/Sweet Potatoes: I really like the slight candy/earthy taste the acorn squash lends to the general soup profile. However, you possibly can use any sort of winter squash soup and even candy potatoes.
Spices: Sumac is such a stunning spice that I can’t advocate sufficient that you just decide up a small bit. However, if you wish to go away it out and nonetheless proceed- I’d advocate changing it with a little bit of coriander.
Beans: Not a fan of beans in your soup? Ditch the beans and add a swirl of heavy cream or half and half.
Disclosure: This recipe was created in partnership with La Crema. All ideas and opinions are my very own. It’s content material like this that helps me preserve this website operating to supply the vegetarian recipes you see each week.