This soup, born of the three staple ingredients of the early American’s diet (corn, beans, squash) is excellent on a cold autumn day, or even on a hot summer day. Serve it in decorative bowls or in a hollowed-out pumpkin.
1 small pumpkin or winter squash (acorn or butternut), or yellow crookneck in summertime
A few ears of corn, on or off the cob
A handful of fresh shelly beans, or cooked dried beans or field peas
A couple potatoes
Celery, a few ribs or to taste
Chicken broth, to cover ingredients
Butter or olive oil
1-3 bay leaves
Heavy cream to finish off
Dash of cayenne
Salt and pepper to taste
Chop an onion or two, depending on the size and on how many you are feeding, into a dice about the size of a large kernel of corn (~ ¼ inch). Sauté until translucent while similarly dicing your choice of squash. If using corn on the cob, remove the kernels, and scrape the milk out of the cob with the back of your knife. Dice a few ribs of celery and add to the onions. Add broth, the potatoes, and winter squash or pumpkin dice, corn, salt and pepper, bay leaf and sage chiffonade. (If making the summer version with yellow crookneck, wait until the last 10 minutes to add squash.) Add the corn. Simmer until potatoes are tender. Season to taste, and finish off with heavy cream to level of creaminess desired by you, the chef.