Squash Soup

6 crookneck squash -- peeled, seeded and chopped

1 green bell pepper, chopped

1 onion, chopped

2 cups cubed processed cheese

salt and pepper to taste

1. Place squash, bell pepper and onion in a large pot with water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes; drain.
2. Puree vegetables with a blender or food processor. Return to pot over medium heat and stir in cheese until melted. Serve.