As I mentioned in my random facts about me post, I cook. If I must say so myself, I cook really well for someone who grew up having no interest in domestic life. I thought I would start sharing some of my fave recipes here on the blog. I almost always share on my Instagram Story, and I love the comments!
I have a recipe for you all that is perfect for the Autumn season; a savory, jam-packed soup that is sure to please meat eaters as well. I came up with this recipe to spice up my vegetarian diet, it was boring for me to eat salads all the time. Feel free to substitute meat though, chicken, beef or seafood would work well here. 
What You Will Need:
• 1 large onion (chopped)
• 1 habanero or scotch bonnet pepper (optional, substitute any bell pepper of your choice)
• 1 butternut squash (I get the pre-cut pack from the grocery)
• ½ bag of baby carrots
• 1/3 cup of lentils
• 6 small potatoes
• 1-2 tablespoons of butter (I used a vegan one)
• Dry seasoning mix: a dash of adobo, cumin, black pepper, seasoned salt, and cayenne pepper)
• Grace Pumpkin Flavored Soup Mix
• Goya Tropical Veggie Mix (I find mine in the freezer section of the grocery) It has pumpkin, cassava, yam, sweet potato and plantain. You can also buy these things fresh and cut them up yourself, but the frozen bag cuts down prep time!
• Handful of any leafy greens, I used collards
• Corn (frozen in the bag is fine)
• 1 box of low sodium veggie stock
• Salt to taste
Here are the steps:
1. Melt the tablespoons of butter in your pot
2. Add onions and hot peppers and/or bell peppers
3. Sauté until onions are translucent
4. Pour in veggie stock, then your dry seasoning
5. Add frozen tropical veggie mix, and potatoes (these things will take the longest to cook)
6. Add water to cover the top, let simmer on medium heat for about 20 mins
7. Add pumpkin soup flavor mix
8. Add butternut squash and carrots, let simmer another 20 mins
9. Add lentils, simmer again
10. Add collards (they will wilt, so add as much as your heart desires)
11. At this point you are stirring, tasting for salt, and making sure everything is soft.
The veggies should be soft enough to put your spoon through, but not too mashed away and soggy. 
You may also want to add water after you add the veggies, depending on how thick you like your soup.
I had mini ears of corn on the cob, I didn’t add them because as you can see, my pot was jam-packed. I wish I had bought the loose kernels in the bag. I hope you all enjoy, let me know if you try the recipe! 
