Butternut Squash “Three Sisters” Soup

Source: New School Cuisine Cookbook pg. 54

Serving size: 3/4 cup

Servings per recipe: 6

This family recipe for soup is flavorful and sure to warm you up!

View Nutrition Facts

Ingredients

  • ½ cup butternut squash or sweet potatoes
  • ½ tablespoon olive oil
  • ¾ cup chopped onions (small dice)
  • ½ cup chopped celery (small dice)
  • ¼ cup chopped carrots (small dice)
  • ¼ tablespoon minced garlic
  • 2 cups low-sodium chicken broth
  • ¼ cup tablespoon kosher salt (divided)
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon ground black pepper
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup trimmed green beans (1 inch pieces)
  • ¼ cup low-sodium salsa
  • 1 & ½ cup Great Northern Beans, canned, rinsed, and drained

Materials

sharp knives cutting mats peeler large pot with lid mixing spoon strainer can opener mixing spoons mixing bowls

Instructions

  1. If using squash, trim the ends of the squash, peel, cut into four pieces and then remove the seeds. Cut squash (or sweet potatoes) into ½ inch cubes.
  2. Heat oil in a large pot over medium heat. Add onions, celery, and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and cook, stirring, for 1 minute more. Add chicken broth, coriander, cumin, thyme, pepper, squash (or sweet potatoes), and half of the ¼ teaspoon of kosher salt. Bring to a slow boil. Cover and simmer, stirring occasionally, until vegetables are tender, 30 to 45 minutes.
  3. Add corn, green beans, Great Northern Beans, salsa, and the remaining kosher salt. Return to a simmer and cook until the green beans are tender, about 5 more.

More About Butternut Squash

How to Select

Choose a squash heavy for its size.

How to Store

Store in a cool, dark place for up to a month. Once cut, refrigerate unused portion.

How to Prepare

Add to stews and soups, steam and drizzle with olive oil, prepare in a curry, bake and stuff with apples, add cooked squash to a canned black beans with a dash of cinnamon and cumin, mash with yams, seasoned with ginger and cinnamon, or simply cube and roast.