Corn and Squash Soup
The Quirky Foodster Team
Ingredients
- Corn kernels (fresh or dried, soaked) — 400 g (14.1 oz)
- Squash, diced — 400 g (14.1 oz)
- Onion, diced — 1
- Butter — 2 tbsp
- Water or broth — 800 ml (3 1/3 cups)
- Milk or cream — 100 ml (1/2 cup)
- Salt — to taste
Method
- Melt the butter in a pot and soften the onion over medium heat.
- Add the corn and squash and cook for a few minutes.
- Pour in the water or broth, bring to a boil, then reduce to a simmer.
- Cook for 25-30 minutes, until the vegetables are tender.
- Stir in the milk or cream, season with salt, and warm through gently before serving.
Introduction: A warming soup of corn and squash, two of the great indigenous American staples, enriched with a little dairy after colonial contact.
Cultural Background: Corn and squash formed part of the foundational ‘three sisters’ cultivation system across much of the Americas, and colonial-era cooks began enriching such traditional vegetable soups with dairy and other ingredients introduced from Europe.
Tips: Mash a portion of the vegetables against the side of the pot for a thicker soup if preferred.
Variations: A pinch of chile powder gives a warming, spiced edge.
Nutrition: Approx. 220 kcal per serving.
FAQs:
Q: What is the ‘three sisters’ system?
A: A traditional indigenous American method of companion planting corn, beans, and squash together, reflecting the deep agricultural importance of these three crops.
Q: Can this be made dairy-free?
A: Yes, simply omit the milk or cream for a lighter, vegan version.
- Corn kernels (fresh or dried, soaked) — 400 g (14.1 oz)
- Squash, diced — 400 g (14.1 oz)
- Onion, diced — 1
- Butter — 2 tbsp
- Water or broth — 800 ml (3 1/3 cups)
- Milk or cream — 100 ml (1/2 cup)
- Salt — to taste
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