Three Sisters Soup

Summary

Yield
Servings
SourceFrom Renee Russell, Hanover Co-op Food Store, Hanover, NH
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours

Description

Good made with any winter squash! Though the recipe calls for 4 quarts of vegetable stock, we find that it's too much liquid for this soup. Try 4 - 6 cups, instead.

Ingredients

1/4 cup
olive oil
1/2 cup
white wine
4 quarts
vegetable stock
2  
yellow onions
1/4 cup
garlic
2 teaspoons
thyme
1 teaspoon
black pepper
30 ounces
cannellini beans
1 bunch
green onions
1  
bay leaf
1 pound
corn
4 pounds
squash, winter

Instructions

Halve the squash and scoop out the seeds. Roast the squash in a 350-degree oven until soft, about 40 minutes. Remove from oven, cool and scoop the flesh into a large bowl (save any liquids!). Puree the cooled squash (add a little liquid, if needed).

In a large stock pot, add the oil and saute the onions over medium heat until they begin to brown, then 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 to the pot and bring to a simmer. Add the remaining ingredients and salt and simmer for 15-20 minutes. Taste and adjust as needed.