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.
Here’s a cold soup for the hot weather! This gazpacho is raw and vegan and, though it is good anytime, it makes a great side for a summer meal.
- approx 3 cups of watermelon, chopped
- 1 cucumber, diced
- 1 red or yellow bell pepper, diced
- 1 small onion, chopped
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 jalapeno (or to taste)
- 2 tbsp fresh chopped parsley or cilantro
- dash salt and pepper to taste
- garnish with fresh mint
- In a blender or food processor, place about half of the watermelon, cucumber, pepper, and onion and all of the jalapeno. Add olive oil and lemon juice and puree until smooth.
- Combine the remaining ingredients in a large bowl and mix well. Add to pureed ingredients and stir to combine. Add more salt and pepper, to taste.
- Chill for at least one hour, to allow flavors to combine, and stir well before serving.
- Add lemon juice, salt etc. to taste before serving.
Photo Credit: Rafael Moreno – License
Serves 6 to 8.
7 cups of vegetable stock
2 lbs fresh carrots, peeled
4 stalks celery, grated
1 tsp black pepper
3 leeks, cleaned & sliced in half lengthwise
1/2 pint heavy cream (optional)
4 tbsp butter
1 yam, peeled
1 tsp salt
1 tsp ground nutmeg
3″ piece of ginger, grated (I just chop it finely)
1. In a large pot, bring stock to a boil.
2. Chop all vegetables into small pieces (1/2″ cubes)
3. In a sauté pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg forapprox. 15 minutes, or until vegetables are browned. Add remaining butter as needed.
4. Add sautéed vegetables to stock, reduce heat, cover with lid, and simmer for 30 minutes.
5. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth.
Add salt and pepper.
6. To serve, add approx. 1 tbsp. of cream per serving and re-heat. Do not boil.
Serve in warm bowls.
Thanks to Kurt’s Aunt Barbara for this wonderful recipe!