- 3
- 20 mins
- 50 mins
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 Onion, chopped
- 4 Garlic cloves, crushed
- 4 large Carrots, chopped into chunks
- 2 cups Butternut Squash, peeled and cubed (I buy prepacked squash at Trader Joe’s)
- 4 small precooked Beets, peeled and chopped (I buy prepacked beets at Trader Joe’s)
- 1 tablespoon Homemade Italian Seasonings
- 1 teaspoon Salt, plus additional for serving
- 1/2 teaspoon Ground Pepper plus additional for serving (optional for AIP diet)
- 1 1/2 cups Slow Cooker Chicken or Vegetable Stock
Preparation
Step 1
Instructions
Add the olive oil to a stockpot over medium high heat.
Next add your onion and garlic then cook until translucent, about 5 minutes.
Add the carrots, squash, beets, Italian seasonings, salt, pepper and stock to the pot and then cover and bring to the boil
Once boiling, reduce the heat to medium and let simmer for about 15-20 minutes or until your carrots and pumpkin are soft.
Once your veggies are soft, use an immersion blender or regular blender to combine them until your sauce reaches your desired consistency. At this point the sauce will be very hot so take care when blending so you don’t burn yourself.
Use immediately with your favorite pasta or spiralized vegetable or freeze until you are ready to use.
Instructions