Golden Cheddar Cheese Soup

-adapted from Moosewood Restaurant

1 c. chopped onions

2 tbsp. veg. oil

2 med. potatoes, thinly sliced

1 med. carrot, thinly sliced

1 med. yellow squash, thinly sliced

1/2 tsp. ground black pepper (or to taste)

pinch of turmeric

2 c. chicken or veg. stock or water

1 c. milk or buttermilk

1 c. grated cheddar cheese

salt to taste

minced fresh scallions, chives, or parsley

Saute the onions in the oil for about 5 minutes or until the onions begin to soften. Stir in the potatoes, carrots, squash, black pepper, and turmeric. Add the stock or water simmer for 15 to 20 minutes, until the vegetables are soft. Stir in the buttermilk or milk and the cheese. Puree the soup with an immersion blender or in a food processor. Gently reheat. Add salt to taste, and serve with the minced scallions, chives, or parsley.

Serves 4 to 6