Cheddar Cheese Soup

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

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1  cup  chopped onion
• 2  tablespoons olive oil
• 2  medium potatoes, thinly sliced
• 1  medium carrot, thinly sliced
• 1  medium  summer squash, thinly sliced
• 1⁄2 teaspoon ground pepper (or to taste)
• 1  pinch turmeric
• 2  cups  vegetable stock
• 1  cup buttermilk or 1  cup milk
• 1  cup  grated sharp cheddar cheese
•  salt

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.