Recipe by Kitsune
This comes from a great book. Cooking Like a Goddess by Cait Johnson. The "sisters" are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and soul after a crisp fall day of raking leaves. Pair with crusty bread and apple cider, mmmmm. I've served this with great success at quite a few pot-lucks.
Top Review by star4586
My mom introduced me to this soup. We love it! I go easy on the Chipotle because my 3yo doesn't like spicy, so I just add a few sprinkles and add some paprika and thyme. Also, I add some chopped frozen spinach to it (about 8oz) and about a 1/4 - 1/2 bulgur. Makes the soup a bit more filling. Great find!
- 29.58 ml olive oil
- 236.59-473.18 ml water or 236.59-473.18 ml vegetable broth or 236.59-473.18 ml chicken broth
- 1 large onion, chopped
- 3-4 garlic cloves, chopped
- 1 large carrot, cut into 1 inch chunks
- 177.44 ml butternut squash, cubed (you can find squash already peeled and cubed in the frozen food section)
- 425.24 g can chickpeas, drained (or any other beans)
- 236.59 ml frozen corn kernels
- 4.92 ml dried sage (gives an earthy flavor)
- 1 dried chipotle chile (or 1 teaspoon chipotle powder or to taste)
- 59.14 ml fresh parsley, chopped (or 1 tablespoon dried parsley)
Directions See How It's Made
- In a large stew pot, heat the olive oil.
- Add the onion and stir to coat with oil.
- Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
- Simmer until squash is tender, then add chopped parsley and stir.
- Serve hot.
- I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.