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Editorial photo of 3 sisters soup recipe

Three Sisters Soup: The Creamy and Clear-Broth Versions, With the Quantities Both Sources Give

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Ingredients
  

  • 3 tablespoons butter
  • 4 cups chicken or vegetable stock
  • 1 cup onion, diced
  • 1 clove garlic, minced
  • 1 butternut or acorn squash, pre-baked and pureed
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ½ cup yellow corn kernels
  • ¼ teaspoon ground coriander
  • ½ cup hominy, cooked
  • 1 cup white beans, cooked
  • ⅛ teaspoon crushed red pepper

Instructions
 

  • Melt the 3 tablespoons butter in a large saucepan over medium-high heat.
  • Add the diced onion and minced garlic; cook 3 to 5 minutes until tender. Softening them first draws out sweetness before any liquid goes in.
  • Stir in the curry powder, salt, ground coriander, and crushed red pepper; cook 1 minute. Blooming the spices in fat is what carries their flavor through the whole pot rather than leaving it flat on top.
  • Pour in the 4 cups stock and add the corn kernels, hominy, and white beans; bring to a boil.
  • Reduce heat to low and cook, stirring occasionally, 15 to 20 minutes to develop the flavors.
  • Stir in the pureed squash and cook 5 minutes, until heated through. Adding it late keeps the puree from scorching on the bottom during the long simmer.
  • Serve warm, garnished with chives and plain yogurt.