Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Corn kernels
2 c Green beans, chopped
2 c Butternut squash
1 1/2 c Potatoes, diced
2 tb All-purpose flour
2 tb Butter, softened
3/4 ts Salt
1/2 ts 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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