Haudenosaunee Three Sisters Soup

Name: Haudenosaunee Three Sisters Soup
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Cuisine: American
Ingredients: 1 Onion, diced; 2 Garlic cloves, minced; 2 tbsp Sunflower oil; 500 g Butternut squash, peeled and diced; 300 g Cooked white beans; 300 g Corn kernels; 1.2 l Vegetable stock; 1 tsp Dried thyme; 1 tsp Salt; 1/2 tsp Black pepper

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Corn, beans and squash come together in a comforting harvest soup inspired by the Three Sisters tradition of the Haudenosaunee.

Serves: 4 people

Preparation time: 30 min

Ingredients

Onion, diced – 1
Garlic cloves, minced – 2
Sunflower oil – 2 tbsp
Butternut squash, peeled and diced – 500 g
Cooked white beans – 300 g
Corn kernels – 300 g
Vegetable stock – 1.2 l
Dried thyme – 1 tsp
Salt – 1 tsp
Black pepper – 1/2 tsp

Method

Heat the oil in a soup pot over medium heat.
Add the onion and garlic and cook for 4 minutes until fragrant.
Add the squash, thyme and stock, then bring the soup to a boil.
Lower the heat and simmer for 15 minutes until the squash is almost tender.
Add the beans and corn and simmer for another 10 minutes.
Season with salt and pepper and serve the soup hot.