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.
