Three Sisters Soup

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Total Time: 35 minutes
Servings: 6-8

The Three Sisters (corn, squash and beans) was a Native American growing technique that capitalizes on the strengths of each individual ingredient. Cooked together they make a great soup that is popular with vegetarians and vegans. Try it on your Thanksgiving table menu.


4 pounds of your favorite winter squash (butternut, acorn, sunshine)
4 quarts vegetable stock (or water)
2 small yellow onions, diced
1/4 cup olive oil
1/4 cup garlic, chopped
2 teaspoons dried thyme
1 teaspoon ground black pepper
1 pound fresh or frozen corn kernels
4 (23-ounce) cans cannellini beans
1 bunch green onions, sliced
1/2 cup white wine
1 large bay leaf


1. 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).

2. In a large stockpot, heat the oil over medium heat and sauté the onions until they begin to brown.

3. Add the garlic, thyme, and black pepper and cook, stirring often, until the garlic turns light brown in color.

4. Add the stock, bay leaf, wine, and squash and bring to a simmer. Add the remaining ingredients and salt, and simmer for 15-20 minutes. Taste and adjust as needed.

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