Three Sisters Soup

[Guest guest]

Three Sisters Soup

 

 

3 pounds winter squash (such as acorn, sugar pumpkin

or butternut)

3 small onions -- chopped

3 cups bouillon with dash crushed red pepper flakes

added

3 teaspoons Southwestern Spice Blend

3 cans cannelini or other white beans -- (16-19 oz.)

undrained or use one can of lentils

3 cups fresh or frozen lima beans

3 cups frozen corn kernels

3 tablespoons chopped chives, cilantro or green onions

for garnish

(optional)

 

Preheat oven to 400ø. Cover a cookie sheet with

aluminum foil. Cut the winter

squash in half, remove the seeds and lay it on the

cookie sheet, cut sides down.

Bake the squash for 30-45 minutes, or until the flesh

is soft enough to scoop

out with a spoon.

 

Meanwhile, bring 1/2 cup of the bouillon to a boil,

add the onions and cook 5-

10 minutes. Stir in the rest of the bouillon, the

Southwestern Spice Blend and

the white beans. Simmer gently until the squash is

ready. Scoop the soft squash

flesh out of the shells and stir it into the soup.

Mash the beans and squash

slightly to thicken the soup. (You can puree it in a

blender if you want a

really smooth consistency.) Add the lima beans and

simmer 10 minutes or until

the beans are tender. Stir in the corn, ladle the soup

into bowls and garnish

each serving with chopped chives or green onions, if

desired.

 

6-8 servings

 

 

 

 

Calories Per Serving (93 Calories; 1g Fat (6.1%

calories from

fat); 3g Protein; 22g Carbohydrate; 3g Dietary Fiber;

0mg Cholesterol; 4mg

Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable.

 

Lettuce is for rabbits, come and see our recipes.

/

 

Want it hot and spicy?

/