Three Sisters Soup Recipe

Preparation: 10 minutes
Cooking: 30 minutes
Serves: 6

INGREDIENTS:
850 mL Vegetable Stock
1 L (850 g) Butternut Squash, Diced 1”
290 mL (210 g) Frozen Corn Niblets
330 mL (210 g) Frozen Green Beans
1 each Bay Leaf
1 ½ tsp Kosher Salt
½ tsp Ground Black Pepper

PREPARATION:
1. Bring vegetable stock to a boil.
2. Add butternut squash and bay leaf. Bring to a boil. Simmer 15 minutes.
3. To the same pot, add frozen corn and green beans. Bring to a boil. Simmer 10 minutes
4. Season with salt and pepper.
5. Puree soup until smooth. 6. Serve immediately.