Original recipe from the Iroquois White Corn Project

Prep time: 10 minutes

Cook time: 35 minutes

Serves: 4

This is a beautiful soup made by many Native American tribes. Squash, beans, and corn are all held together in a vegetable broth with lovely and warm seasonings. The soup comes together easily and is perfect as Fall leaves blow around us, and the fire is lit.


  • 2 cups butternut squash, peeled and cubed
  • 2 cups parsnips, peeled and cubed
  • 1 cup carrots, round slices (I used the rainbow carrots because I love their unique colors)
  • 2 cups hulled white corn, cooked/prepared ahead
  • 15 oz. cooked kidney or pinto beans (can use canned or fresh)
  • 32 oz. of vegetable broth
  • 30 oz. diced tomatoes (can use canned or fresh)
  • 1 cup onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon basil
  • 1 teaspoon cumin
  • Dash red pepper flakes
  • Salt and pepper to taste


  1. Preheat oven to 450 F degrees. Peel the squash and parsnips. Cube the squash into bite-sized pieces and slice the parsnips and carrots in rounds, then halve those. Spread all root veggies on parchment lined baking sheet (you may need two baking sheets). Season with salt and pepper.
  2. Bake the veggies for 15 minutes, then turn oven off, leaving the veggies in there.
  3. Here’s the deal with the corn. You can slice fresh corn on the cob, or you can use frozen white or roasted corn (Trader Joe’s brand of roasted corn is my fave).
  4. Heat a large soup pot on medium heat. Add onions, celery, and garlic. Saute 8-10 minutes on low heat, adding small amounts of broth as necessary to keep veggies from sticking.
  5. Add basil and cumin, salt and pepper to taste. Add roasted squash, carrots and parsnips, and vegetable broth. Simmer for 10 minutes, then add the beans and corn, and simmer for another 10 minutes. Mix in the tomatoes last and cook until heated all the way through.