White Bean and Winter Squash Soup

Name: White Bean and Winter Squash Soup (Omníča Ská na Wagmú Waháŋpi)
Cuisine: American
Ingredients: 1 tablespoon sunflower oil; 2 cups Cedar-Braised Beans; 2 teaspoons chopped sage; 1 very small sprig cedar; 3 cups winter squash, cut into 1-inch cubes; 6 to 8 cups of Corn or Bean Stock; 6 to 8 cups of Corn or Bean Stock; ½ cup wild onions or leeks; ½ cup wild onions or leeks; 8 fresh or Dried Apple Slices, for garnish; 8 fresh or Dried Apple Slices, for garnish; Sumac to taste; Salt to taste; 1 cup cooked hominy

Omníča Ská na Wagmú Waháŋpi

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

This soup works well with any variety of bean, or more than one. The squash cooks along with the beans so everything is ready at the same time.

Ingredients

1 tablespoon sunflower oil
½ cup wild onions or leeks
6 to 8

Americas
United States
Soup
Vegan
Gluten-free

Method

Film a heavy soup pot with the oil and set over medium heat. Sauté the onions until translucent, about 5 minutes. Add the stock, squash, and cedar and cook over very low heat until the squash is just tender. Add the sage, beans, and hominy, and season with salt and sumac. Continue cooking until heated through. Remove and discard the cedar before serving and garnish with the apple slices.