Jackfish Lodge: Three Sister Soup

Recipe Ingredients

2 cups	125g / 4.4oz	Corn kernels
2 cups	320g / 11oz	Green beans - chopped
2 cups	396g / 13oz	Butternut squash
1 1/2 cups	219g / 7.7oz	Potatoes - diced
2 tablespoons	30ml	All-purpose flour
2 tablespoons	30ml	Butter - softened
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Pepper

Recipe Instructions

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.

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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