Categories: Soups

Ingredients

• 1 cup chopped onions
• 2 tablespoons vegetable oil
• 2 medium potatoes, thinly sliced
• 1 medium carrot, thinly sliced
• 1 medium yellow summer squash, thinly sliced
• 1/2 teaspoon ground black pepper (or to taste)
• pinch of turmeric
• 2 cups vegetable stock or water
• 1 cup buttermilk or milk
• 1 cup grated sharp cheddar cheese
• salt to taste
• minced fresh scallions, chives, or parsley for garnish

Directions

1. Saute the onions in the oil for about 5 minutes or until the onions begin to soften. Stir in the potatoes, carrots, squash, black pepper, and turmeric. Add the stock or water and simmer for 15 to 20 minutes, until the vegetables are soft. Stir in the buttermilk or milk and the cheese. Puree the soup in a blender or food processor. Gently reheat. Add salt to taste, and serve topped with minced scallions, chives, or parsley.

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