Chunky, Tomato-y Butternut Squash Soup

INGREDIENTS

medium to large butternut squash

medium yellow onion, diced

1/2

medium green bell pepper, diced

2 tbsp

olive oil (for pan cooking; may be omitted for cooking in slow cooker )

2 cloves

garlic, minced

1 cup

water or broth

7 cups

(two 29-ounce cans) diced tomatoes

1 tbsp

dried parsley

1 tsp

onion powder or granulated onion

1 tsp

dried basil

1 tsp

dried oregano

1 cup

corn kernels

1/2 tsp

salt – or to taste