My husband loves this soup served with muffins or corn scones. It came from the "Moosewood Restaurant Cooks at Home" cookbook.
- Saute onions in the oil for 5 minutes or until onions begin to soften.
- Stir in the potatoes, carrots, squash, black pepper, and turmeric.
- Add the stock 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.
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!
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!
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.