Total Time
55mins
Prep 20 mins
Cook 35 mins

My husband loves this soup served with muffins or corn scones. It came from the "Moosewood Restaurant Cooks at Home" cookbook.

Ingredients Nutrition

Directions

  1. Saute onions in the oil for 5 minutes or until onions begin to soften.
  2. Stir in the potatoes, carrots, squash, black pepper, and turmeric.
  3. Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft.
  4. Stir in the buttermilk (or milk) and the cheese.
  5. Puree the soup in a blender or food processor.
  6. Gently reheat.
  7. Add salt to taste and serve.
Most Helpful

Very good and easy to make ( i used my mandolin slicer for the veggies and did not peel them). I admitted the potatoes to the kids, but not the squash or the carrot- and used my hand blender to smooth it out. The soup doesn't come out velvet smooth- but that's ok- it tastes good!

didyb October 30, 2012

This was fantastic! I have to admit, I made some additions - a parsnip, some pumpkin puree. Other than that, though I kept to the recipe. I was concerned that it might be a little thin for our taste and considered adding some flour and making a roux at the beginning. But I didn't, and I am glad I didn't. This was a nice thick creamy soup, perfect with a slice of tomato bread!

CraftScout October 21, 2009

This was a very nice creamy soup that looked wonderful but unfortunately it did not work to well for us. I did use milk instead of buttermilk, zucchini, and even added more cheese but I couldnt get it to the point where we enjoyed it. Maybe Velveeta or a cheese sauce made before would have worked better for us. Thank you Traveling_ Tali, I will give this a try again at a later date. Made and reviewed for the Iron Chef....Secret Ingredient recipe tag game.

lauralie41 July 18, 2009