Three Sisters Soup
If you've got white or yellow potatoes, fresh or frozen corn kernels and canned white beans, you're most of the way to this chicken: about 65 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Place the peeled and cubed butternut squash and potatoes in a large pot with the water and the chicken bouillon granules, then bring to a boil over high heat.
- Reduce the heat to a simmer and cook for 15 to 18 minutes until the squash and potatoes are tender when pierced with a fork.
- Stir in the corn kernels and the drained white beans and continue to simmer for another 5 minutes until everything is heated through.
- Meanwhile, melt the butter in a small saucepan over medium heat, whisk in the flour, and cook for 1 to 2 minutes to form a pale roux.
- Ladle about a cup of the hot broth into the roux while whisking constantly to make a smooth slurry, then stir this mixture back into the pot.
- Simmer the soup for 3 to 5 more minutes, stirring occasionally, until it thickens slightly.
- Season with the black pepper and salt to taste, then serve hot.
You'll use: Saucepan · Pan · Large pot · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Three Sisters Soup take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Three Sisters Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: MyPlate gov Cultural Food (20241025-USDA-FNS-UNK-0091).jpg (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.