Saute onion in olive oil in a soup pot over medium heat for 3 minutes.
Add red pepper, saute 2 more minutes and add garlic and saute an additional minute.
Add stock and bring to a simmer.
Add squash, chopped vine tips, corn, additional greens and simmer 20 minutes or until everything is tender.

Season with salt and pepper to taste. Squeeze a lime wedge into each bowl if desired.

1 1/2 quarts vegetable stock
1 small onion, diced
1 red bell pepper, diced
1 tablespoon olive oil
4-5 cloves garlic, pressed
1 cup young squash, diced
1 cup corn kernels, fresh or frozen
3 cup squash vine tips, chopped
1 cup squash blossoms, chopped
1 cup young amaranth leaves or baby spinach, chopped (optional)
Salt and pepper, to taste
Lime wedges, to taste