Squash Flower Soup

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6 tablespoons unsalted butter

2 onions, sliced

1 teaspoon salt, or more to taste

1/2 teaspoon freshly ground black pepper

3 garlic cloves, sliced

2 quarts Vegetable Stock, recipe follows

1 pound (8 cups loosely packed) zucchini or other squash flowers

1/2 cup grated Anejo cheese

1 lime, cut into 6 or 8 wedges