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1 cup chopped onions

2 Tbl vegetable oil

2 medium potatoes, thinly sliced

1 medium carrot, thinly sliced

1 medium yellow summer squash, thinly sliced

1/2 tsp ground black pepper

pinch of turmeric

pinch of cayenne

2 cupps vegetable stock or water

1 cup buttermilk or milk

2 cups grated sharp cheddar cheese

salt to taste (1 tsp)



minced fresh scallions (green onions), chives or parsley



Sauté the onions in the oil for about 5 minutes or until the onions begin to soften. Stir in the potatoes, carrots, squash, pepper, turmeric and cayenne. Add the stock or water and bring to a boil. Lower heat to simmer for 15-20 minutes until the vegetables are soft. Stir in the milk and cheese. Purée 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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