Squash/Cheese Soup

Simmer 1 ¾ to 2 lbs summer squash, chopped or sliced, in 2 quarts vegetable/chicken stock for 10 minutes. Saute 1 medium onion, sliced thin, in 2 T butter and add this to stock. Also add one small (8 oz) can sweet corn, 1 t basil, salt, and 2 cloves garlic. Stir in 1 lb grated jack cheese. Serve with cold, fresh chopped tomatoes.