Three Sisters Soup

THREE SISTERS SOUP
From Donna LaChapelle and Patricia Chandler
Makes 4 servings

"three sisters" is a reference to the combination of beans, corn and squash. The three foods that were traditionally grown and eaten together. Many American Indian tribes depended on these crops for food.

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
1⁄8 teaspoon crushed red pepper
Melt butter in a large saucepan over medium-high heat. Add onion and garlic, cook for 3 to 5 minutes or until tender. Stir in spices, cook for 1 minute. Add stock, corn, hominy, and beans, and bring to a boil. Reduce heat to low and cook, stirring occasionally, for 15-20 minutes to develop flavors. Stir in pureed squash, cook for 5 minutes or until heated through. Serve warm with chives and plain yogurt as a garnish