Three Sisters Soup

photography by
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December 30, 2020

Ingredients

3 tablespoons butter
1 cup diced onion
1 clove garlic, minced
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon red pepper flakes
4 cups chicken or vegetable stock
½ cup yellow corn kernels
½ cup cooked hominy
1 cup cooked white beans
1 butternut or acorn squash, prebaked and puréed
¼ teaspoon ground coriander
Chives and plain yogurt, to serve

Melt butter in a large saucepan over medium-high heat. Add onion and garlic and cook until tender, 3 to 5 minutes. Stir in spices and cook for 1 minute. Add stock, corn, hominy, and beans and bring to a boil.

Reduce heat to low and cook, stirring occasionally, for 15 to 20 minutes to develop flavors. 

Stir in squash and cook until heated through, about 5 minutes.

Serve warm with chives and plain yogurt as a garnish.

Photos courtesy of Gather (Illumine Running, 2020)

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