Recipe

Three sisters soup

Closeup image of soup with corn and butternut squash

Total time:

25 to 35 minutes

Yield:

6 to 8 servings

This delicious soup is prepared with corn, squash, and beans. In some Indigenous communities, these crops are called the “Three Sisters” because they help each other grow when planted side by side.

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Ingredients

2 cups (500 ml) canned or fresh corn, drained
2 cups (500 ml) canned or fresh cut green beans
2 cups (500 ml) butternut squash, peeled and cubed
1 cup (250 ml) pasta shells
1 potato, peeled and diced
6 cups of water
3 vegetable broth cubes
2 teaspoons (10 ml) roasted garlic and peppers seasoning
2 tbsp. (30 ml) butter, melted
2 tbsp. (30 ml) all-purpose flour
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) pepper

Preparation

Place the corn, green beans, butternut squash, and potatoes into a pot, and pour in water and vegetable broth.
Bring to a boil, reduce heat to low, and add the pasta and the seasoning.
Simmer until vegetables are soft, about 10 minutes.
Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until the soup thickens.
Season with salt and pepper, and serve.