golden cheddar cheese soup

A friend asked yesterday if I had a good recipe for a butternut squash soup and I knew I needed to post this recipe. I am actually going to be making this for supper tonight. I've made this recipe many times but added butternut squash the last time I made it and really liked the combination of flavours.

Golden Cheddar Cheese Soup - adapted from Moosewood Restaurant Cooks at Home

1 cup chopped onions

2 tablespoons butter or vegetable oil

3 medium potatoes, thinly sliced

3 medium carrots, thinly sliced

1 butternut squash, peeled and cut into 1 inch dice

1/2 teaspoon black pepper

pinch of turmeric

3 cups vegetable stock or water

2 cups milk

1 cup grated sharp cheddar cheese

salt to taste

Saute the onions in the butter or 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 and simmer for 15 to 20 minutes, until the vegetables are soft. Stir in the milk and cheese. Puree the soup in a blender or food processor. (I use an immersion blender.) Gently reheat. Add salt to taste. Serves 6.