Chunky, Tomato-y Butternut Squash Soup

Chunky, Tomato-y Butternut Squash Soup

1 medium to large butternut squash
1 medium yellow onion, diced
1/2 medium green bell pepper, diced
2 tablespoons olive oil
2 cloves garlic, minced
1 cup water or broth
2 cans diced tomatoes
1 tablespoon dried parsley
1 teaspoon onion powder or granulated onion
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup corn kernels
1/2 teaspoon salt – or to taste

Peel squash with a vegetable peeler and cut into cubes.
In a large soup pot, saute diced onion, diced pepper, and squash in approximately 2 tablespoons olive oil over medium-high heat until onions begin to appear translucent.
Add garlic and saute for one minute, stirring constantly.
Add water or broth and tomatoes. Bring to boil.
Stir in seasonings and corn and reduce heat to simmer. Cook until squash is soft.
Add salt to taste.