1 Tbsp. Olive Oil
2 Celery Stalks, Chopped2 Red Bell Peppers, Chopped
2 Carrots, Grated
3 Tbsp. Minced Onion
3 Tbsp. Minced Garlic
1 Small Butternut Squash, peeled, seeds scooped, and grated or cubed
2 - 28 oz Cans Plum Tomatoes (or use 1 1/2 lbs Fresh Tomatoes + 1 Cup Water)
2 Cups Water
1/4 Cup Dry Red Wine
2 Tbsp. Dried Oregano (or 1/4 Cup Fresh)
1. In large stockpot, heat olive oil over medium-high heat. Stir in celery, red pepper, and carrots. Add onion and garlic and heat for 15 minutes, stirring occasionally.
2. Add butternut squash to pan. Stir in tomatoes, water, and wine. Bring to a boil.
4. Cool then use immersion blender (or regular blender, working in batches) to blend the sauce until smooth.
5. Season to taste with sea salt and pepper.
Enjoy over whole-wheat pasta for a healthy meal!