Three Sister Soup is a traditional fall harvest meal here at Sugar Ridge. We love to serve it around Thanksgiving but it’s a great one to share all winter. The Three Sisters (corn, squash and beans) used to be grown together in a collaborative way using the strength of each plant to support the other. And, they taste great together!
- 4 pounds squash (we use butternut)
- 4 quarts vegetable stock (or water)
- 2 – 3 small onions, diced
- 3 – 5 cloves garlic, chopped
- 2 teaspoons dried thyme
- 1 teaspoon ground black pepper
- 3 cups fresh or frozen corn kernels
- 3 cans white kidney / cannellini beans
- 1 bunch green onions, sliced
- 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, sauté the onions in a bit of water 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, and squash and bring to a simmer. Add the remaining ingredients and salt, and simmer for 15 – 20 minutes.
- Taste and adjust seasoning as needed.
Garnish with green onion, and serve crusty bread.