Three Sisters Soup

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Serving Size : 6 

3 pounds winter squash (such as acorn or hubbard) or pie pumpkin
3 small onions -- chopped
3 cups bouillon
3 teaspoons mild chili powder
3 cans cannelini or other white beans -- (16-19 oz.) undrained
3 cups fresh or frozen lima beans
3 cups frozen corn kernels
3 tablespoons chopped chives or green onions for garnish

Preheat oven to 400. Cover a cookie sheet with aluminum foil. Cut the winter squash in half, remove the seeds and lay it on the cookie sheet, cut sides down. Bake the squash for 30-45 minutes, or until the flesh is soft enough to scoop out with a spoon.

Meanwhile, bring 1/2 cup of the bouillon to a boil, add the onions and cook 5- 10 minutes. Stir in the rest of the bouillon, the Southwestern Spice Blend and the white beans. Simmer gently until the squash is ready. Scoop the soft squash flesh out of the shells and stir it into the soup. Mash the beans and squash slightly to thicken the soup. (You can puree it in a blender if you want a really smooth consistency.) Add the lima beans and simmer 10 minutes or until the beans are tender. Stir in the corn, ladle the soup into bowls and garnish each serving with chopped chives or green onions, if desired.

6-8 servings
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