GHDS Diversity & Inclusion Committee- Recipe of the Month

The GHDS Diversity and Inclusion Committee is pleased to feature “something New and Tasty” for our ongoing initiative. Here we feature a diverse recipe that you can try in your own kitchen!

We are pleased to celebrate November as National Native American Heritage Month honoring the rich and diverse cultures, traditions, and history and acknowledging  the important contributions of American Indians and Alaska Natives in the U.S.  Click here to view organizations paying tribute to its rich ancestry and traditions. 

The Three Sisters are three crops traditionally planted together and used by Native American tribes throughout North America. These crops are corn, beans, and winter squash. To celebrate Native American Heritage Month, prepare and enjoy this Three Sisters Soup recipe, which incorporates all three of these ingredients.

three sisters soup

Three Sisters Soup

Recipe serves 4.  


  • 4 lbs winter squash
  • 2 small yellow onion, diced
  • 1/4 cup olive oil
  • 2 tsp dried thyme
  • 1/4 cup garlic, chopped
  • 1 tsp ground black pepper
  • 4 qt vegetable stock
  • 1/2 cup white wine
  • 1 large bay leaf
  • 4 cans cannellini beans
  • 1 lb corn kernels
  • 1 bunch green onions, sliced
  1. Preheat oven to 350°F. Slice squash in half and remove seeds, then roast for 40 minutes. Allow squash to cool, then remove the flesh and save the liquid in the squash for later. Blend squash in food processor or blender until smooth.
  2. In a large pot, sauté onions in olive oil over medium heat until brown. Add thyme, garlic, and black pepper, and stir until the garlic turns brown.
  3. Slowly add vegetable stock, then wine, bay leaf, and squash. Allow mixture to simmer for a few minutes before adding beans, corn, and green onions. Simmer for about 20 minutes.