This is one of those recipes that I like to push the flavors just a bit. The sumac lends a slightly brighter taste to the acorn squash while the parsley/tahini sauce brings the balance. It’s a perfect partnership that also happens to be vegan (thanks for creamy white beans). I also find this soup is best served with a hunk of crusty bread and a crisp glass of La Crema Monterey Chardonnay. I’m not normally a Chardonnay lover but this wine is wonderful with all the flavors of this soup. Read more and see the recipe.