Tribes relied on the 'Three Sisters' of corn, squash, &&& beans to survive harsh winters
4 lbs. winter squash
4 quarts vegetable stock
1/2 cup chicken stock
2 small diced yellow onions
1/4 cup olive oil
1/4 cup chopped garlic
2 tsps. dried thyme
1 tsp. ground black pepper
1 lb. fresh corn kernels
4 cups cannellini beans
1 bunch sliced green onions
1 large bay leaf
Instructions:
Preheat your oven to 350 °F. Slice squash in half &&& scoop out the seeds, then roast for about 40 minutes. Cool, then scrape out the flesh &&& save the liquid for stock. Blend until totally smooth.
Sauté onions in a large pot over medium heat until brown, add garlic, thyme, &&& black pepper. Stir until the garlic turns brown as well.
Pour in the stock, add bay leaf, &&& squash. Simmer for a few minutes before adding the remaining ingredients. Simmer for about 20 minutes total.
