Golden Squash And Corn Soup

• 6 medium-size golden or other yellow summer squash, seeded and chopped (you should have about 3 1/2-4 c.)
• 1 large fresh sweet onion, chopped
• 1 red bell pepper, seeded and chopped
• 6 large ears corn, corn cut from cobs (you should have 3 1/2-4 c. corn)
• 6 large leaves fresh basil, torn
• 1 sprig fresh thyme
• 4 cups vegetable broth
• 2 cups half-and-half (can be fat-free)
• 2 cups grated sharp cheddar
• salt and pepper to taste
• 2 tablespoons butter

1. Melt butter in soup pot. Saute onion and pepper till they just begin to soften. Add squash and saute till crisp-tender.
2. Add broth and herbs. Simmer till vegetables are tender (20-30 minutes).
3. Remove and discard thyme sprig. Add corn and cook a few minutes.
4. Remove from heat and let cool slightly. Puree using immersion blender.
5. Bring to a simmer. Add cheese and cream and cook just to melt cheese and heat through.

golden, fresh sweet onion, red bell pepper, corn, fresh basil, thyme, vegetable broth, cheddar, salt, butter

Taken from food52.com/recipes/23466-golden-squash-and-corn-soup (may not work)