Three Sisters Soup | Common Market

Ingredients

• 2 pounds of your favorite winter squash (butternut, acorn, kabocha)
• 2 to 3 tablespoons olive oil
• 1 yellow onion, diced
• 1/4 cup garlic, chopped
• 2 quarts vegetable stock or water
• 1/2 cup white wine
• 2 teaspoons dried thyme
• 1 large bay leaf
• 1 pound fresh or frozen corn kernels
• 2 15.5-ounce cans cannellini beans, drained
• 1/2 bunch green onions, sliced
• Salt and pepper to taste