Three Sisters Soup
  • 4lbs winter squash
  • 2 small yellow onion, diced
  • 1/4cup olive oil
  • 2tsp dried thyme
  • 1/4cup garlic, chopped
  • 1tsp ground black pepper
  • 4qt vegetable stock
  • 1/2cup white wine
  • 1 large bay leaf
  • 4cans cannellini beans
  • 1lb corn kernels
  • 1 bunch green onions, sliced
  1. Preheat oven to 350°F. Slice squash in half and remove seeds, then roast for 40 minutes. Allow squash to cool, then remove the flesh and save the liquid in the squash for later. Blend squash in food processor or blender until smooth.
  2. In a large pot, sauté onions in olive oil over medium heat until brown. Add thyme, garlic, and black pepper, and stir until the garlic turns brown.
  3. Slowly add vegetable stock, then wine, bay leaf, and squash. Allow mixture to simmer for a few minutes before adding beans, corn, and green onions. Simmer for about 20 minutes.