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Soups & Stews >  Native American >  Three Sisters Soup >

 

Three Sisters Soup

• 3 TBS butter

• 4 C chicken or vegetable stock

• 1 C onion, diced

• 1 clove garlic, minced

• 1 butternut or acorn squash, pre-baked & pureed

• 1 tsp. curry powder

• 1/2 tsp. salt

• 1/2 C yellow corn kernels

• 1/4 tsp. ground coriander

• 1/2 C hominy, cooked

• 1 C white beans, cooked

• 1⁄8 tsp. crushed red pepper

• Chives (for garnish; optional)

• Plain yogurt (for garnish; optional)

Melt butter in a large saucepan over medium-high heat; add onion and garlic. Cook for three to five minutes, or until tender. Stir in spices; cook for another minute. Add stock, corn, hominy and beans; stir and bring mixture to a boil. Reduce heat to low and continue to cook, stirring occasionally, for about fifteen to twenty minutes. Stir in pureed squash; cook for another five minutes or until heated through.

Suggestion: Serve warm with chives and plain yogurt as a garnish.

 

Related Link:

• Food Fare Culinary Collection: Native American Cuisine

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