Cheddar Cheese Soup

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.

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Nutrient	Quantity
Total fats	27.6594 g
Protein	3.5258 g
Carbohydrates	25.7597 g
Energy	353.2615 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.215 g
Water	629.9813 g
Aspartic acid	0.2812 g
Calcium, Ca	75.8695 mg
Lutein + zeaxanthin	172.201 g
Fiber, total dietary	4.7616 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	5549.635 g
Niacin	1.287 mg
Vitamin A, RAE	562.7005 g
Arginine	0.2264 g
Riboflavin	0.1782 mg
Tocopherol, beta	0.0358 mg
Fatty acids, total polyunsaturated 15:0	0.0044 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.6544 g
Sodium, Na	1357.6306 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3409 g
Total lipid (fat)	27.6594 g
Manganese, Mn	0.5039 mg
Fructose	2.5355 g
Proline	0.0692 g
Fatty acids, total saturated 16:0	3.1835 g
Fatty acids, total saturated 8:0	0.0012 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0177 g
Sucrose	5.4582 g
Choline, total	16.7572 mg
Fatty acids, total polyunsaturated 18:1 t	0.0001 g
Sugars, total	12.1198 g
Serine	0.0717 g
Fatty acids, total saturated 10:0	0.0153 g
Fatty acids, total saturated 18:0	0.5829 g
Vitamin B-6	0.3106 mg
Selenium, Se	0.929 g
Ash	4.3548 g
Fatty acids, total saturated 18:1 undifferentiated	19.3004 g
Pantothenic acid	0.6456 mg
Phenylalanine	0.0833 g
Copper, Cu	0.1473 mg
Betaine	0.5516 mg
Thiamin	0.2169 mg
Methionine	0.0168 g
Iron, Fe	1.1502 mg
Carbohydrate, by difference	25.7597 g
Phosphorus, P	83.3876 mg
Folate, total	42.223 g
Tocopherol, gamma	0.3009 mg
Lycopene	31.78 g
Alanine	0.1102 g
Valine	0.0832 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	2.7537 g
Glycine	0.0747 g
Carotene, alpha	2403.988 g
Glucose (dextrose)	4.09 g
Fatty acids, total saturated 14:0	0.0162 g
Zinc, Zn	0.5731 mg
Isoleucine	0.0745 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	2.9704 g
Fatty acids, total saturated 14:1	0.0005 g
Tocotrienol, gamma	0.0001 mg
Fatty acids, total polyunsaturated 17:1	0.0341 g
Leucine	0.1154 g
Tocotrienol, alpha	0.0801 mg
Vitamin A, IU	11252.1105 IU
Folate, DFE	42.223 g
Tryptophan	0.0307 g
Vitamin C, total ascorbic acid	17.2083 mg
Phytosterols	84.728 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0296 g
Fatty acids, total saturated 20:0	0.112 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	0.8723 g
Tyrosine	0.0548 g
Vitamin K (phylloquinone)	29.9476 g
Fatty acids, total saturated	3.9612 g
Histidine	0.0489 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0002 g
Fatty acids, total monounsaturated	19.7602 g
Threonine	0.1535 g
Folate, food	42.223 g
Fatty acids, total polyunsaturated 17:0	0.0065 g
Cryptoxanthin, beta	0.2875 g
Vitamin E (alpha-tocopherol)	4.3294 mg
Fatty acids, total trans	0.0001 g
Fatty acids, total trans-monoenoic	0.0001 g
Magnesium, Mg	30.0965 mg
Lysine	0.1275 g
Potassium, K	532.2335 mg
Cystine	0.0589 g
Fluoride, F	4.1053 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Buttermilk	1 cup	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Carrot	1	25.01	5.8438	0.1464
Onion	1 cup	64	14.944	0.16
Potato	2	0	0	0
Vegetable stock	2 cups	22.1	4.1106	0.3094
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Turmeric	1 pinch	0.585	0.1259	0.0061
sharp cheddar cheese	1 cup	0	0	0
summer squash	1	0	0	0