Perfect hearty soup for fall! The three main components of this dish, the “three sisters,” are the corn, squash, and beans. However, make this dish your own by adding any other veggies you like! Tomatoes, sweet peppers, and chilies are all good add-ins.
Makes 8 servings. Want leftovers for lunches? Refrigerate for up to three days or freeze up to two weeks.
- 1 pound butternut squash
- 2 Tbsp olive oil
- 3/4 cup chopped onions
- 1 cup chopped carrots
- 1 1/2 cups chopped celery
- 1 Tbsp garlic, minced
- 8 cups low sodium chicken broth
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- 1/2 tsp pepper
- 1/8 tsp cayenne pepper (optional)
- 3 cups corn (fresh or frozen)
- 4 cups canned Great Northern Beans
- Salt to taste
- Peel, quarter and de-seed squash. Cut into 1/2 inch cubes
- Heat oil in a large sauce pan over medium heat. Add onions, celery and carrots and cook, stirring occasionally, until tender. About 5 minutes
- Add garlic and cook, stirring, for about 1 minute
- Add broth, squash, and spices and bring to a slow boil
- Cover and simmer, stirring occasionally, until vegetables are tener, 30-45 minutes.
- Add corn, beans and salt. Return to simmer and cook 5 minutes more.