Busters Recipes

Three Sisters Soup

3 pounds winter squash (such as acorn, sugar pumpkin
or butternut)
3 small onions -- chopped
3 cups bouillon with dash crushed red pepper flakes
added
3 teaspoons Southwestern Spice Blend
3 cans cannelini or other white beans -- (16-19 oz.)
undrained or use one can of lentils
3 cups fresh or frozen lima beans
3 cups frozen corn kernels
3 tablespoons chopped chives, cilantro or green onions
for garnish
(optional)

Preheat oven to 400ø. Cover a cookie sheet with
aluminum foil. Cut the winter
squash in half, remove the seeds and lay it on the
cookie sheet, cut sides down.
Bake the squash for 30-45 minutes, or until the flesh
is soft enough to scoop
out with a spoon.

Meanwhile, bring 1/2 cup of the bouillon to a boil,
add the onions and cook 5-
10 minutes. Stir in the rest of the bouillon, the
Southwestern Spice Blend and
the white beans. Simmer gently until the squash is
ready. Scoop the soft squash
flesh out of the shells and stir it into the soup.
Mash the beans and squash
slightly to thicken the soup. (You can puree it in a
blender if you want a
really smooth consistency.) Add the lima beans and
simmer 10 minutes or until
the beans are tender. Stir in the corn, ladle the soup
into bowls and garnish
each serving with chopped chives or green onions, if
desired.

6-8 servings

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