Its November, the season is in full swing in the changing of the seasons. The hot steamy summer floats into the cold chill in the night. The colors are changing from the bright greens to the burst of yellows, magentas and oranges hiding the browns slowly creeping in. Its a time of bonfires and snuggly sweaters. Mother Natures last minute show of colors as we prepare to settle in shorter days and family holidays.
As I reflect I realize , November is a month that should be full of gratitude for all the things, So this month I am gonna focus on intentional gratitude. While life is not always easy neither is gratitude easily found. So I hope you will follow along with me in November as I find my way through intentional gratitude.
So I will begin today, November 1st. Its gonna seem funny at first look but hear me out as November is National Native American Month I am grateful to the riches they have given. I am gonna focus on a soup I am grateful for . Silly I told you !
Three Sister Soup and I hope you will take a moment to show gratitude for the Native Americans and their beautiful culture. Three sisters soup is from what I can find in most native tribes food histories but it is the myth I really like.
The Kanienkehaka (Iroquois) Legend of the Three Sisters
The term “Three Sisters” emerged from the Iroquois creation myth. It was said that the earth began when “Sky Woman” who lived in the upper world peered through a hole in the sky and fell through to an endless sea. The animals saw her coming, so they took the soil from the bottom of the sea and spread it onto the back of a giant turtle to provide a safe place for her to land. This “Turtle Island” is now what we call North America. Sky woman had become pregnant before she fell. When she landed, she gave birth to a daughter. When the daughter grew into a young woman, she also became pregnant (by the West wind). She died while giving birth to twin boys. Sky Woman buried her daughter in the “new earth.” From her grave grew three sacred plants—corn, beans, and squash. These plants provided food for her sons, and later, for all of humanity. These special gifts ensured the survival of the Iroquois people.
Source: Erney, Diana. 1996. Long live the Three Sisters. Organic Gardening. November.p.37-40.
I look at this story and the name of the soup " Three Sisters" and can not help but think of my Mom and her two sisters "Jan and Debbie". My Grandma Bev and her two sisters " Dar and Jodi". Three sisters seems to have run in my family as I know have 3 girls of my own. Three sacred plants grew to nourish a family and later humanity. I think of the women in my life the same way, Each is so strong in very different ways. They nourish the family with history and love. So my gratitude is in many things starting off November "3 Sister Soups" and Sisters to warm the heart and soul.
But most importantly these 3 sisters in my family. My Mom Julie, Jan and Debbie.
They mean so much to me !
Enjoy the recipe " full disclosure its not mine" and share the 3 sisters soup with your family or friends
November is Native American Heritage Month! To celebrate, we are going to share a traditional recipe: Three Sisters Soup. The three sisters refer to corn, beans, and squash, which grow harmoniously. They support one another during their growth and were staples of a Native diet. This soup can easily be modified to incorporate other veggies of your choice. It is nutritious, delicious, and very affordable. It is also simple, so here is how to make it:
What you need:
3 tbsp butter or oil
4 cups chicken or vegetable broth
1 cup diced onion
1 clove minced garlic
1 butternut or acorn squash, roasted and pureed
1 cup frozen corn
1 cup cooked beans
1/2 tsp salt
1 tsp curry powder
1/4 tsp ground cumin
To make the soup, begin by heating the oven to 400 degrees. I roasted the butternut squash while I made the soup base because the pureed squash is added at the end. To make the roasted squash begin by peeling, deseeding, and cubing the squash. I used Butternut, but any squash works! You can also simplify the process by using frozen butternut squash.
On a pan, distribute the cubed squash and toss it in olive oil. Season with salt and pepper.
Place the pan of squash in the oven and cook for 20-25 minutes or until they are golden brown. I will show the finished result later in this recipe!
For the soup base, begin by mincing 1 cup of onion. Mince 1 clove of garlic. In a medium pot, add cooking oil, about 1 tbsp, and heat to medium. Add the onion and garlic and saute until soft, about 3-5 minutes.
Keeping the pot on medium heat, add in the spices and salt. I had them ready in a bowl to throw in. Stir to combine the onion, garlic, and spices and cook for 1 minute.
Add 4 cups chicken or vegetable broth. It just so happens a carton of stock in 4 cups!
You will then add in the frozen corn and cooked beans. If you are using canned beans, as I did, make sure to rinse them. The recipe calls for 1 cup of beans, but I went ahead and added the whole can. Extra fiber!
Stir to combine the ingredients and bring to a boil. Once it comes to a boil, reduce the heat to a simmer and cook for another 15 minutes.
With the soup base simmers, your squash should be ready. You want it cooked through and brown on the edges.
Use a blender or food processor to puree the squash. I used a blender and added some of the broth to help the squash blend smoothly. Then, add the pureed squash to the soup when it is done simmering.
Stir to combine, and you are done! The squash makes the soup creamy and slightly sweet. I LOVE this soup and can’t wait to experiment with other vegetables. All-in-all, this would feed 4-6 for about $10! It makes great leftovers for lunches during the week or can be frozen. I hope you enjoy this soup in its delicious simplicity! It was traditionally eaten with bannock Try them both!