Ecuadorian Vegetable Soup

Ingredients

 * 3 cup chicken sauce
 * 1 med Potato peeled, diced
 * 1 med yellow squash diced fine
 * 1 med zucchini or other green Squash diced fine
 * 1/2 x red onion diced fine
 * 2 tbl olive oil
 * 1 tsp Achiote oil or paprika for coloring
 * 2 x Fresh sweet corn to make 1 cup
 * Freshly-ground white pepper for flavor

Directions

 * 1) In a large saucepan, bring the stock and milk to the simmer. Add the potatoes, cover, and cook until the potatoes are tender. Puree in a blender and return the puree to the saucepan. Thin if needed with water or more stock.
 * 2) In a skillet, saute quickly the two squashes and Onion in the olive oil and the achiote oil or paprika. Add to the puree.
 * 3) Bring the soup to the simmer and cook, covered, for 5 minutes. Ladle into soup bowls and sprinkle with the Cheese, which each diner can stir into the soup.
 * 4) This recipe yields 4 to 6 servings.