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.