Three Sisters Soup | Desert Botanical Garden

OPEN DAILY 8 A.M.|7 A.M. FOR MEMBERS WED. & SUN.

THREE SISTERS SOUP

Serves 6

  • 1 Yellow Onion, diced
  • 6 cups Butternut Squash, peeled, cubed
  • 4 Celery Stalks
  • 4 Jumbo Carrots, peeled
  • 4 Poblano Peppers, seeded
  • 8 cups Water
  • 1 tablespoon Cumin, ground
  • 1 tablespoon Coriander, ground
  • .5 cup Maple Syrup
  • 1.5 cups Red Posole (hominy), cooked
  • .5 cup Garbanzo Beans, boiled soft and fried
  • 2 tablespoons Canola Oil

In a large pan, sauté onions, squash, carrots, celery, and peppers in canola oil until onions begin turning translucent.  Add cumin, coriander, and maple, cooking until fragrant.  Add water and boil until squash is very soft.  Remove from heat, puree while hot.  Add salt to taste.  Stir in posole.

Garnish with crisped garbanzo.

 

Recipe courtesy of Gertrude’s Restaurant

 
ADVANCE TICKET RESERVATIONS ARE HIGHLY RECOMMENDED FOR MEMBERS AND GENERAL PUBLIC.

April 13&14, Temporary trail closures may occur due to construction.
April 20 The Garden will close at 12 p.m., last admission 10:30 a.m.
April 20 Cactus Clubhouse will be closed.