Three Sisters Soup

nancylebov made a post about this soup. Following is my commentary about the recipe, from an email a while back to a friend, and the original recipe.

I used 6 cups of stock rather than 3 cups of bouillon. Using the 3 the recipe calls for makes for a much thicker soup which is quite nice, but not what i was looking for this time.

I used butternut squash because the orange flesh adds to the colour. I used about 3x the chili powder plus a scant tbs of paprika in place of the Southwestern Spice Blend; totally adjust that to taste as the amounts are best guesses cause i didn't measure, i just added till it tasted right to me. The colour of the soup varies depending on the amount of chili powder added, obviously.

The additional stock i used also made for a dilution of the orange of the squash. The friend from whom i got this recipe has used zucchini and yellow squash instead of winter squashes with success, and a thinner soup.

I used medium onions, small chop, rather than the small ones because that's what i had on hand, and i substituded shelled Edamame for the lima beans. This time i used white beans, though i've used cannelini and navy beans in the past. This time, i mashed most of the squash, but not beans.

When i have leftovers, i add tomato and use it as a pasta sauce with penne rigtate or radiatore or such smallish shape.

( Three Sisters Soup - The Original Recipe )