Autumn In A Bowl Soup

Ingredients:

• 1 large butternut squash
• 6 carrots diced
• 2 ears of corn
• 1 bunch of fresh sage chopped
• 5 cloves of garlic
• 1 bunch Large of kale roughly chopped
• 30 ml/2tbsp olive oil
• 1 medium onion diced
• 1 red bell pepper diced
• Salt and pepper to taste
• 6 cups of water

Instructions:

1. First peel the squash. Then cut up squash in cubes. Heat pot up, and add olive oil, then add diced squash. Sauté squash for 5-10 minutes or until softened. Next add in onion and garlic, sauté for another 2-3 minutes, until onion is translucent. Add water, bell pepper, corn, and carrots. Let cook for 40 minutes. Add kale and sage last 15 minutes of cooking. Add salt and pepper to taste.

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