Cheddar Cheese Butternut Squash Soup

1. Heat vegetable oil in a large pot over medium heat.
2. Chop the onion and add it to the pot. Cook for about 5 minutes or until translucent and softened.
3. Mince the garlic and add it into the pot. Let the mixture cook for about 1 minute. Lower heat.
4. Peel the carrot, potato and squash. Take the seeds out of the squash.
5. Chop the carrot, potato, squash and celery into 1-inch cubes and add them into the pot.
6. Add the broth, turmeric, pepper, and bay leaf. Increase heat and bring to a boil then turn heat down and let soup simmer for 20 minutes, or until vegetables are cooked through.
7. Remove the bay leaf and discard it.
8. Blend the soup with a blender or immersion blender, until smooth.
9. Stir the cheese into the soup and allow to melt. Stir well to incorporate the cheese.