Recipe for Peruvian Squash Cream Soup

Ingredients
4 cup squash diced
1 cup potatoes diced
¼ cup of peas
¼ cup of soy milk or 2% cow milk
¼ cup of corn kernels (frozen or cut from ear of corn)
¼ cup of onion chopped
¼ cup of cheese diced

Directions:
Put onion in pan with canola oil and cook a little until translucent.
Add garlic while onion cooks. Add 1 cup of water.
Add the squash and potatoes and let it cook for 15 minutes.
After it has cooked, add the corn, peas, milk and cheese.
Let it cook for 3 more minutes.
Serve with brown rice.