Name: Three Sisters Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 30 ml Olive oil (divided); 150 g yellow onion (diced); 100 g celery (diced); 2 cloves Garlic (minced); 500 g butternut squash (peeled and cut into 1.5 cm cubes); 1 l Vegetable broth (low-sodium if preferred); 400 g cannellini beans (cooked, drained, and rinsed); 250 g corn kernels (fresh or frozen); 6 leaves fresh sage (finely chopped); 4 sprigs fresh thyme (leaves removed from stems); 1 tsp fine sea salt (, plus more to taste); 1/2 tsp Black pepper (freshly ground)

Come preparare

Heat 20 ml of the olive oil in a large heavy pot over medium heat. Add the onion and celery with the salt and cook for 6 to 8 minutes, stirring occasionally, until softened and translucent but not browned.

Stir in the garlic, sage, thyme, and black pepper. Cook for 1 minute, until the garlic smells fragrant and the herbs release their aroma.

Add the squash and vegetable broth. Bring the pot to a boil, then reduce the heat to maintain a gentle simmer. Cover partially and cook for 15 minutes, until the squash is nearly tender when pierced with a knife.

Butternut squash simmering with herbs in vegetable broth

Immagine generata dall'IA

Add the beans and corn. Return the soup to a gentle simmer and cook uncovered for 10 to 12 minutes, until the squash is fully tender and the corn is bright and crisp-tender.

Use the back of a spoon to mash some of the squash and beans against the side of the pot, leaving plenty of whole pieces. Stir in the remaining 10 ml olive oil and taste for salt and pepper.

Ladle the soup into warm bowls and serve immediately, with toasted bread or your preferred garnish.

Bowl of Three Sisters Soup with corn, beans, and squash

Immagine generata dall'IA

Perché questa ricetta funziona

Corn, beans, and squash bring sweetness, creaminess, and substance to the same pot, while sage and thyme give the mild vegetables a deep, savory Canadian character.

Conservazione e riscaldamento

Come conservarla

Cool the soup promptly and refrigerate it in a covered container for up to 4 days. It can be frozen for up to 3 months; leave space in the container for expansion.

Come riscaldarla

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming hot throughout. Add a splash of water or broth if the soup has thickened.