Three Sisters Corn Chowder

• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 small butternut squash, 1/4 in dice
• 1 medium potato, diced
• 2 1/2 cups vegetable stock
• 15 ounces pinto beans, rinsed and drained
• 2 1/2 cups frozen corn
• 2 cups soymilk
• 1 teaspoon smoked paprika
• 1 teaspoon hot sauce (optional)
• salt and pepper

1. Heat oil and add onion, cooking until translucent. Add squash and potato, stir in the stock, bring to boil. Cook until the vegetables are tender, 20 to 30 minutes.
2. Add beans and corn, cooking uncovered for 15 minutes until slightly thickened. Stir in the milk and allow to cook 5 minutes. Remove from heat.
3. Transfer 2 cups to a blender and process until smooth. Return puree to soup pot. Add paprika and hot sauce. Allow to stand for a few minutes to allow flavors to distribute.

olive oil, onion, butternut squash, potato, vegetable stock, pinto beans, frozen corn, soymilk, paprika, hot sauce, salt

Taken from www.food.com/recipe/three-sisters-corn-chowder-341604 (may not work)