| 13 | 40 | 199 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 12 |
| 2 cup | Pumpkin (whole; baked) |
| 1 squash | Butternut squash (butternut squash fl esh, baked) |
| 4 medium | Carrots |
| 171 gm | Tomato paste, canned |
| 383 gm | Coconut cream (full-fat) |
| 1 medium | Yellow onion (red, yellow, or white)) |
| 8 clove(s) | Garlic (peeled) |
| 1 sprig | Rosemary, fresh (or 1 tsp. dried) |
| 2 leaf | Sage, fresh (, fresh (or 1 tsp. dried)) |
| 2 tsp | Salt |
| 1/4 tsp | Cayenne pepper |
| 1/4 tsp | Black pepper |
| 1 cup | Water |
1. Place whole pumpkin and butternut squash on oven rack and bake at 375℉ for about 40 minutes, or until soft enough to cut through easily with a knife.
2. Remove pumpkin and squash from oven. Cut in half and scoop out seeds with a large spoon. Scoop fl esh of squashes into crockpot or into large pot on stovetop.
3. Dice carrots into large chunks and add to crockpot or large pot.
4. Peel onion and garlic cloves, chop into large chunks, and add to pot.
5. Add tomato paste, salt, pepper, cayenne, and water to the pot. Set crockpot to medium and allow to cook for 3–4 hours or until carrots, onion, and garlic are soft.
6. When contents of pot are all soft, add fresh herbs and coconut milk, stir contents, and turn off heat. Cover pot and allow to sit for 30–60 minutes for fl avors to absorb and for contents to cool.
7. Add the contents of the pot to the blender and puree until smooth and well combined.
8. Enjoy on top pasta, pizza, or as a soup base.
9. Scoop any remaining sauce into clean empty jars and refrigerate for later use. Alternatively, freeze leftovers in tupperware.
| Vegetables | 2.3 |
