Three sisters soup - Canada Agriculture and Food Museum

Ingredients

• 2 cups (500 ml) canned or fresh corn, drained
• 2 cups (500 ml) canned or fresh cut green beans
• 2 cups (500 ml) butternut squash, peeled and cubed
• 1 cup (250 ml) pasta shells
• 1 potato, peeled and diced
• 6 cups of water
• 3 vegetable broth cubes
• 2 teaspoons (10 ml) roasted garlic and peppers seasoning
• 2 tbsp. (30 ml) butter, melted
• 2 tbsp. (30 ml) all-purpose flour
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) pepper