Three Sisters Soup

Inspired by Yasmeen’s Kitchen Diary

This delicious, hearty soup goes back to various First Nations, Métis, and Inuit from centuries ago and is autumn in a bowl!

Ingredients:

• 1 cup beans, soaked overnight (or 2 cans of beans, pinto, black etc)

• 1 large carrot, diced

• 3 large celery sticks, diced

• 1 large onion, diced

• 1 butternut squash, diced

• 2 tbsp butter or avocado oil

• 1 corn (can or  2 fresh ears)

• 4 garlic cloves

• ½ cup crushed tomato

• 4 cups vegetable or chicken broth or 4 cups water, desolve in 2 veggie bouillon cubes

• Fresh thyme, oregano, sage and bay leaf

• Salt and pepper

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Instructions:

1. Soak beans overnight. Best to cook in InstaPot for 30 minutes pressure cook or beans/chili setting. I also add salt and 1 teaspoon of cumin for cooking. (Or use 2 cans of organic beans of choice)

2. Prepare Butternut Squash. There are two ways to do this:

   • Roast the entire butternut squash after oiling and salting it at 375ºF (190ºC) for about 45 mins - 1 hour, then scoop up the butternut squash and mash it into a purée and incorporate it into the soup.

   • Dice it and roast it on a baking tray until it becomes tender and stir it into the soup in the end.

3. Wash and dice all the vegetables.

4. In a pot, add avocado oil or butter 

5. Sauté onions until translucent. 

6. Add garlic and stir until fragrant. 

7. Add the carrots and celery and sauté for 5 minutes. 

8. Add the butternut squash and sauté for another 5 minutes. 

9. Stir in the crushed tomatoes, cook for 3 minutes.

10. Add stock and bring to a boil. (if using cubes, 4 cups water and 2 cubes)

11. Add the herbs – thyme, oregano, sage and bay leaves. 

12. Season with salt and pepper, to taste. 

13. Lower heat down to a simmer and cook for 10-15 minutes, until the butternut squash soften. 

14. Add beans and corn, and simmer for an additional 15-20 minutes, until the beans and the butternut squash are tender. 

15. Garnish with freshly chopped parsley and serve with toasted bread.