Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Corn kernels |
2 cups | Green beans, chopped |
2 cups | Butternut squash |
1½ cup | Potatoes, diced |
2 tablespoons | All-purpose flour |
2 tablespoons | Butter, softened |
¾ teaspoon | Salt |
½ teaspoon | Pepper |
In large pot, combine corn, green beans, squash, potatoes and 5 cups water; bring to boil.
Reduce heat; simmer, covered, for about 10 minutes or until vegetables are almost tender. Blend together flour and butter; stir into soup. Increase heat to medium; cook for 5 minutes, stirring occasionally. Stir in salt and pepper.
Serves 4-6
Source: Canadian Living magazine Oct 94 Presented in article by Elizabeth Baird: "A Blend of Native and New" Chef Bertha Skye signature soup. 1992 Culinary Olympic Gold Medalist - Frankfurt
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