Recipe: Three Sisters Soup (butternut squash, corn and potatoes)

THREE SISTERS SOUP

"Won cooking Olympics Gold Medal for Native Canadian Indian Woman -- It is delicious!"

2 cups corn kernels
2 cups chopped green beans (processor or blender or by hand)
2 cups cubed butternut squash
1 1/2 cups diced potatoes
5 cups water
2 tbsp. flour
2 tbsp butter, softened
3/4 tsp. salt
1/2 tsp ground black pepper
2 chicken bouillon cubes (optional)

In a large pot combine corn, green beans, squash, potatoes and 5 cups of water. Bring to boil Reduce heat, simmer, covered for 1 hour.

Mash all vegetables in the pot with potato masher.

Blend the flour and butter together and stir into soup. Cook another 5 or 10 minutes, stirring occasionally. Add salt and pepper.

This does NOT freeze well.

Makes about 10 or 12 servings
Source: Ruth Summers, 1990's