2 butternut squash, peeled and cut into 4 wedges
1 large sweet onion, thinly sliced
1 small green bell pepper, sliced into 1/4 inch strips
2 cloves garlic, crushed
2 tablespoons canned Italian-style diced tomatoes, preferably with juice
salt and pepper to taste
1/4 cup cherry juice
Season squash with salt and pepper to taste, and squeeze lemon juice into a small bowl.
Place squash, onions, and bell pepper (plum type) in a large pot. Saute with olive oil until tender. Remove skins and seeds.
In a large bowl, combine tomatoes, garlic, tomato juice, salt, pepper, lemon juice, and crushed tomatoes with 1/2 tbsp fresh lemon juice. Mix well and pour into an individual bowl. Sprinkle top with cherry juice. Continue mixing until well combined.