Three Sisters Soup
The Three Sisters - corn, squash, and beans - is a Native American growing technique that capitalizes on the strength of each ingredient. Cooked together they make a great soup that is popular with vegetarians and vegans.
Squash cooking times will vary depending on the type and size of the squash. At 350 degrees F, you can expect these approximate cooking times:
- Acorn squash: 30-45 minutes
- Kabocha squash: 40-50 minutes
- Butternut squash: 60-90 minutes
Recipe from National Cooperative of Grocers
Ingredients
Winter squash (butternut, acorn, kabocha)
2 pounds
Olive oil
2-3 tablespoons
Yellow onion, diced
1
Garlic, chopped
1/4 cup
Vegetable stock
2 quarts
White wine
1/2 cup
Dried thyme
2 teaspoons
Large bay leaf
1
Corn kernels
1 pound
Cannellini beans, drained
2 15.5 ounce cans
Green onions, sliced
1/2 bunch
Salt and pepper
To taste
Prep time: 10 minutes
Cook time: 1 - 2 hours
Servings: 8 to 10
- Preheat the oven to 350 degrees F. Halve the squash and scoop out the seeds.
- Place the squash halves skin-side down on a lightly oiled baking sheet, and then roast until cooked through and soft, anywhere from 30-90 minutes, depending on the type of squash. Remove from the oven and allow to cool.
- Scoop the flesh of the squash into a large bowl (save any liquid!). Puree the cooled squash with a blender or food processor, adding some of the reserved liquid if needed.
- In a large stockpot, heat the oil over medium heat and saute the onions until they begin to brown. Add the garlic and cook, stirring often, until the garlic turns light brown in color.
- Add the vegetable stock, wine, thyme, bay leaf, and pureed squash, and bring to a simmer. Stir in the remaining ingredients and simmer for 15 to 20 minutes. Taste and adjust seasoning as needed.