Naturally Ella · by Erin Alderson★ 5.0 (1)
Sumac Acorn Squash Soup with Parsley Sauce
NUTRITION · PER SERVING70M COOK
CAL 22%·PRO 18%
CARBS 46G42% OF CAL
9G FIBER11G SUGAR26G OTHER
FAT 28G56% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A flavorful acorn squash soup with bright sumac seasoning, white beans, and a parsley-tahini drizzle. Aromatic and satisfying, it's a Middle Eastern-inspired vegetarian main.
mainmiddle easternsoup🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 medium acorn squash
- 2 to 3 large shallots
- 1 tablespoon olive oil
- Salt
- Pepper
- 1/2 cup cooked cannellini beans (drained and rinsed if using canned)
- 1 ½ to 2 1/2 cups vegetable broth (see note)
- 1 teaspoon sumac
- 2 teaspoons tahini
- ¼ cup fresh flat-leaf parsley
- 2 teaspoons fresh thyme
- 2 tablespoons lemon juice
- 2 to 3 tablespoons olive oil
At a glance
PER SERVING · TIME 70M
CAL 22%·PRO 18%
CARBS 46G42% OF CAL
9G FIBER11G SUGAR26G OTHER
FAT 28G56% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 1550mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1149mg
- Calcium
- 164mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1550MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.