Three Sisters Soup
The Three Sisters (corn, squash and beans) was a Native American growing technique that capitalizes on the strengths of each individual ingredient. Cooked together they make a great soup that is popular with vegetarians and vegans. Try it on your Thanksgiving table menu.
- 4 pounds of your favorite winter squash (butternut, acorn, sunshine)
- 4 quarts vegetable stock (or water)
- 2 small yellow onions, diced
- 1/4 cup olive oil
- 1/4 cup garlic, chopped
- 2 teaspoons dried thyme
- 1 teaspoon ground black pepper
- 1 pound fresh or frozen corn kernels
- 4 (23-ounce) cans cannellini beans
- 1 bunch green onions, sliced
- 1/2 cup white wine
- 1 large bay leaf
- Preheat the oven to 350°F. Halve the squash and scoop out the seeds, then roast for 40 minutes, or until soft. Remove from the oven, cool, and scoop the flesh of the squash into a large bowl (save any liquids!). Puree the cooled squash in a blender or food processor (add a little liquid if needed).
- In a large stockpot, heat the oil over medium heat and sauté the onions until they begin to brown.
- Add the garlic, thyme, and black pepper and cook, stirring often, until the garlic turns light brown in color.
- Add the stock, bay leaf, wine, and squash and bring to a simmer. Add the remaining ingredients and salt, and simmer for 15-20 minutes. Taste and adjust as needed.