Three Sisters Soup
Cozy Up with Three Sisters Soup: A Southwestern Delight
As the weather cools, there’s nothing quite like a hearty, flavorful soup to warm the soul. Today, we’re sharing a vibrant and nourishing recipe: Three Sisters Soup. This isn’t just a meal; it’s a tribute to Indigenous traditions and a celebration of simple, wholesome ingredients.
The “Three Sisters” – corn, beans, and squash – have been grown together for centuries by Indigenous peoples of North America. This companion planting method isn’t just sustainable; it creates a naturally balanced ecosystem where each plant benefits the others. Our soup honors this tradition, though we’ve adapted it with a Southwestern flair using posole and a touch of maple syrup.
This soup is packed with nutrients, fiber, and flavor. The butternut squash provides a creamy texture, the posole adds a delightful chewiness, and the blend of cumin and coriander creates a warm, inviting aroma. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a potluck contribution.
What makes this soup special?
- Flavorful & Aromatic: The combination of Southwestern spices and a hint of maple syrup creates a truly unique and delicious flavor profile.
- Nutrient-Rich: Packed with vitamins, minerals, and fiber from the squash, beans, and vegetables.
- Easy to Make: This soup comes together relatively quickly, making it perfect for busy weeknights.
- Honors Tradition: A delicious way to connect with and appreciate Indigenous foodways.
Tips for the Best Three Sisters Soup:
- Roast the Squash: For an even deeper, richer flavor, roast the butternut squash before adding it to the soup.
- Adjust the Spice: Feel free to adjust the amount of cumin and coriander to your liking.
- Make it Vegetarian/Vegan: This recipe is naturally vegetarian and can easily be made vegan by ensuring your maple syrup is 100% pure.
- Garnish Generously: The crisped garbanzo beans add a delightful crunch and texture – don’t skip them!
Frequently Asked Questions
Q: What is the significance of the Three Sisters?
A: The Three Sisters – corn, beans, and squash – are traditionally grown together by Indigenous peoples of North America. The corn provides a stalk for the beans to climb, the beans fix nitrogen in the soil, and the squash provides ground cover to retain moisture and suppress weeds. It’s a sustainable and symbiotic growing system.
Q: Can I use different types of squash?
A: Yes! While butternut squash is our preference for its creamy texture, you can also use acorn squash, kabocha squash, or even pumpkin.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: What can I serve with this soup?
A: This soup pairs well with cornbread, a side salad, or a simple avocado toast.
Three Sisters Soup
Ingredients
- 1 medium Yellow Onion diced
- 6 cups Butternut Squash peeled, cubed
- 4 stalks Celery
- 4 medium Carrots peeled
- 4 medium Poblano Peppers seeded
- 8 cups Water
- 1 tablespoon Cumin ground
- 1 tablespoon Coriander ground
- 0.5 cup Maple Syrup
- 1.5 cups Red Posole (hominy) cooked
- 0.5 cup Garbanzo Beans boiled soft and fried
- 2 tablespoons Canola Oil
Instructions
- In a large pan, sauté onions, squash, carrots, celery, and peppers in canola oil until onions begin turning translucent.
- Add cumin, coriander, and maple, cooking until fragrant.
- Add water and boil until squash is very soft.
- Remove from heat, puree while hot.
- Add salt to taste.
- Stir in posole.
- Garnish with crisped garbanzo.
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