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Three Sisters Soup

5 from 1 vote
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Servings 8

Ingredients
  

  • 1 Your favorite winter squash butternut, acorn, kabocha
  • 1 tablespoons avocado oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 2 quarts vegetable stock or water
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 pound fresh, frozen, or canned corn kernels
  • 1 can cans cannellini beans drained (15 oz)
  • 1/4 cup green onions sliced
  • Salt to taste

Instructions
 

  • Halve the squash and scoop out the seeds. Remove the squash seeds and skin and cube the remainder of the squash into 1-inch pieces.
  • In a large stockpot, heat the oil, garlic, and squash over medium heat and sauté the onions until they are translucent. When the onions are soft, add spices and stir for 60 seconds.
  • Add the stock or water, corn, beans, and simmer for 20 minutes or until the squash is fork tender.
  • Taste and adjust seasoning as needed. Enjoy!