The “three sisters” are beans, corn, and squash, which were commonly grown together by Native Americans. The name comes from an Iroqouis creation myth; Sky Woman buried her daughter, who died in childbirth, and the sacred plants of corn, beans, and squash sprouted from the grave. Beneficial to each another while growing, the nitrogen produced by the beans is a nutrient for the corn. The corn stalk provides a trellis for the beans to grow along, and the squash spreads along the ground to prevent weeds and retain moisture. These three vegetables are often eaten together, blended in soups and other dishes. In contemporary American Indian communities, recipes for three sisters soup often includes hominy.
Recipe Servings: 6
Ingredients
- 2 lb winter squash (butternut, acorn, kabocha)
- Nonstick cooking spray, as needed to grease baking sheet
- 2–3 Tbsp olive oil
- 1 yellow onion, diced
- ¼ cup garlic, chopped
- 2 qts vegetable broth or water
- ½ cup white wine
- 2 tsp dried thyme
- 1 large bay leaf
- 1 lb corn kernels, fresh or frozen
- 1 can (31 oz) cannellini beans, drained
- ½ bunch green onions, sliced
- Salt, to taste
- Ground black pepper, to taste
Directions
- Preheat oven to 350°F.
- Cut the squash in half and remove the seeds.
- Grease a baking sheet using nonstick cooking spray.
- Place the squash halves skin-side down on the baking sheet and roast until cooked through and soft. Cooking times will vary based on the squash; acorn squash is 30–45 minutes, kabocha squash is 40–50 minutes, and butternut squash is 60–90 minutes.
- Remove squash from oven and let cool.
- Scoop out the flesh into a large bowl, reserving any liquids.
- Purée the cooled squash using a blender or food processor, adding some of the reserved liquid if needed.
- Pour oil into a large stockpot set over medium heat.
- Add the onions to the hot oil and cook until beginning to brown.
- Add the garlic and cook, stirring often, until the garlic turns light brown.
- Add the stock or water, wine, thyme, bay leaf, and puréed squash.
- Bring to a simmer then stir in corn, beans and green onions, cooking 15 to 20 minutes.
- Adjust seasonings to taste.
- Serve hot.
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