Jackfish lodge: three sister soup

4 Servings

Ingredients

Quantity 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

Directions

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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