Golden Cheddar Cheese Soup

Here is a creamy and delicious vegetable soup from the Moosewood Restaurant. It was one of Susy's first favorite homemade soups from her college days. Pair it with a simple salad and some crusty bread. This soup freezes well so double the recipe and stock up!

1 cup chopped sweet yellow onions
2 tablespoons vegetable oil
2 medium russett or yukon gold potatoes, thinly sliced
1 medium carrot, thinly sliced
1 medium yellow summer squash, thinly sliced
1/2 teaspoon ground black pepper
pinch of turmeric
2 cups vegetable stock or water
1 cup buttermilk or milk (Non-Fat Skim is fine)

1 cup grated sharp yellow cheddar cheese (locally sourced and rbst free)

salt to taste
minced fresh scallions, chives, or Italian parsley for garnish

In a 3-5 quart soup pot over medium heat, cook the onion in the oil until translucent. Then add the squash, potato, carrot, and broth along with the black pepper and turmeric. Simmer for 20 minutes until vegetables are soft then add milk and cheese and, using either a standard or immersion blender, blend until silky. Salt generously, top with minced herbs, (optional extra cheese), and serve.