Recipe from: Renee Russel, Co+op, welcome to the table

Total Time: 1 hour, 10 minutes – 2 hours, 10 minutes
Servings: 8 – 10

The Three Sisters—corn, squash and beans—is an ancient Native American growing technique that capitalizes on the strengths of each individual ingredient. Cooked together they make a great soup that is popular with vegetarians and vegans.

If you’d like to read more about The Three Sisters, here’s a link to a story entitled the Legend of the Three Sisters, published on the Seneca Art & Culture Center at Ganondagan website. 


  • 2 pounds of your favorite winter squash (butternut, acorn, kabocha)
  • 2 to 3 tablespoons olive oil GreenStar Basics
  • 1 yellow onion, diced GreenStar Basics
  • 1/4 cup garlic, chopped
  • 2 quarts vegetable stock or water
  • 1/2 cup white wine
  • 2 teaspoons dried thyme
  • 1 large bay leaf  GreenStar Basics
  • 1 pound fresh or frozen corn kernels GreenStar Basics
  • 2 15.5-ounce cans cannellini beans, drained
  • 1/2 bunch green onions, sliced
  • Salt and pepper to taste


  1. Preheat the oven to 350°F. Halve the squash and scoop out the seeds. Place the squash halves skin-side down on a lightly oiled baking sheet, and then roast until cooked through and soft, anywhere from 30 to 90 minutes (see tips below for cooking times depending on your squash). Remove from the oven and allow to cool.
  2. Scoop the flesh of the squash into a large bowl (save any liquid!). Puree the cooled squash with a blender or food processor, adding some of the reserved liquid if needed.
  3. In a large stockpot, heat the oil over medium heat and sauté the onions until they begin to brown. Add the garlic and cook, stirring often, until the garlic turns light brown in color.
  4. Add the stock or water, wine, thyme, bay leaf and pureed squash and bring to a simmer. Stir in the remaining ingredients and simmer for 15 to 20 minutes. Taste and adjust seasoning as needed.

Tips & Notes

Squash cooking times will vary depending on the type and size of squash. At 350°F you can expect these approximate cooking times:

  • Acorn squash: 30-45 minutes
  • Kabocha squash: 40-50 minutes
  • Butternut squash: 60-90 minutes

GreenStar Basics

Ingredients marked Co+op Basics are part of our Co+op Basics program, designed to make shopping the Co-op accessible to all. GreenStar is committed to improving our selection and prices so that everyone can find more value on our shelves. Look for the purple tags to save!

Posted with permission from Find recipes and articles about your food and where it comes from at