Prep: 10 minutes

Cook: 25 minutes

Makes: 6 servings

2 tbsp. Rosemary Infused Olive Oil
2 leeks (white and green parts only) chopped
2 cloves of garlic, minced
1 tbsp. chopped fresh thyme
½ tsp. each salt & pepper
3 cups vegetable broth
2 cups peeled and cubed butternut squash
1 cup frozen lima beans thawed
1 sweet red pepper, diced
1 cup cooked corn kernels

In large saucepan heat oil over medium heat; fry leeks, garlic, thyme, salt and pepper, stirring occasionally about 5 minutes or until leeks are softened.

Add broth, 3 cups of water and squash; bring to boil. Reduce heat and simmer, covered for 15 minutes or until squash is tender.

Add lima beans, red pepper and corn and simmer for a further 5 minutes.