| Preparation time | 15 min |
| Cooking Time | 35 min |
| Ready In | 50 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
1.5 TBSP extra virgin olive oil1 large onion, diced5 cloves garlic, sliced1 cup carrot, diced (about 2 medium sized carrots)1 cup celery, diced1 cup butternut squash, cubed1 medium sized beet, finely cubed1 tsp thyme (dried or fresh)1 tsp basil (dried or fresh)1 tsp oregano (dried or fresh)1 tsp rosemary (dried or fresh)2 tsp sea salt1/4 cup red wine vinegar1 tsp honey or maple syrup for vegan2 cups water
Directions
- In a large stock pot, add olive oil and heat on medium heat. When the oil is hot, add onion, garlic, carrot, celery and squash and sauté 4-5 minutes, stirring frequently. Add a splash of water if necessary to keep from sticking.
- Once onions begin to become translucent, add in beets, salt and dried herbs and sauté 1-2 minutes.
- Next, add in red wine vinegar and cook a couple minutes to allow the vinegar to evaporate.
- Finally, add in water and honey or maple syrup. Bring to a low boil, reduce heat and cover.
- Simmer on low for 30 minutes or until carrots, beets and squash are soft.
- Once your veggies are soft, remove from heat and allow everything to cool.
- Blend ingredients into a smooth sauce using an immersion blender or carefully transfer to a blender. Season with salt as necessary once blended