This recipe was inspired by Canada’s First Nations people. The traditional diet of our local Haudenosaunee or Iroquois is comprised of three staples that they call the three sisters: squash, beans and corn. The soup’s amber colour suits the mood of a crisp and bright fall day.
- 4 lbs butternut squash (about 2 medium), peeled, seeded and cubed
- ½ cup chopped yellow onion
- 4 cups water
- 2 cups chicken or vegetable stock
- 2 tbsp maple syrup
- ¼ tsp white pepper
- ½ tsp salt
- 1 tbsp chopped fresh or dried dill
- 1 tbsp butter
- Add all ingredients to a soup pot, bring to a boil and then simmer for about 20 minutes or until squash is tender.
- Ladle batches into a blender, puré and transfer to another pot.
- Reheat and serve.