Three Sisters Soup Recipe
The original of this recipe came courtesy of Renee Russell on StrongerTogether.coop, but I can never just leave a recipe alone – I have to tinker. 🙂
- 2 pounds of your favorite butternut squash
- 2 to 3 tablespoons olive oil
- 1 yellow onion, diced
- 1/4 cup garlic, chopped
- 2 quarts vegetable stock or water
- 1/2 cup half & half
- 2 teaspoons dried thyme
- 1 large bay leaf
- 1 pound fresh or frozen corn kernels
- 2 15.5-ounce cans cannellini beans, drained
- 1/2 bunch green onions, sliced
- 1/8 teaspoon turmeric
- 1/8 teaspoon ground ginger
- Optional: Pepitas to sprinkle on top
- Salt and pepper to taste
- Preheat the oven to 350°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 from60 to 90 minutes, depending on the size of the 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 sauté the onions until they begin to brown. Add the garlic and cook, stirring often, until the garlic turns light brown in color.
- Add the stock or water, spices and pureed squash (I use an immersion hand blender – aka my wand) and bring to a simmer. Add and stir in the rest of the ingredients (always clockwise, because I’m stirring in a little family love magic as I cook) the remaining ingredients except for half and half,and simmer for 15 to 20 minutes. Taste and adjust seasoning as needed. You can add your half and half now and heat until ready to serve OR…
- OPTIONAL – because I learned to make soup the French way, I tend to puree my soups. So once all the flavors have been married together nicely, I use my wand to blend it all into a velvety smooth soup. Then I add the half and half and continue to heat on low until it’s hot again.
- Sprinkle with pepitas for a pretty presentation! I like to serve mine in my pumpkin-shaped soup tureen (Walmart, $10!).