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1  medium butternut squash
½ medium onion, diced
½ green bell pepper, diced
1 teaspoon dried basil
1 teaspoon dried parsley
â…› teaspoon oregano
4 cups water
3½ cups diced, canned tomatoes (825gr can)
1 cup Corn Kernels (optional)
½ teaspoon salt



Peel the butternut, scoop out the seeds and cut into chunks. Place the butternut and the rest of the ingredients in your crockpot or your slow cooker.
Cook the mixture for 8 to 9 hours on low heat.