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Ingredients
- 4 clv garlic
- 1 c. diced onions
- 3 c. diced buttercup squash
- 1 c. diced beet root
- 1/4 tsp salt
- 3 1/2 c. water or possibly stock
- 2 Tbsp. tamari or possibly soy sauce
- 1 Tbsp. italian herb blend (sage, marjoram, rosemary, basil, oregano, thyme)
- 1 Tbsp. arrowroot pwdr
- 1/2 c. water
Directions
- Place first six ingredients ina heavy pot. Cover, bring to a boil and simmer 30-40 min, till vegetables are soft. Puree in a food processor or possibly blender. Return to pot and add in tamari and herbs.
- Dissolve arrowroot in 1/2 c. of water. Stir this into sauce. Bring sauce back to boil, stirring constantly as arrowroot thickens. Simmer 10 min to blend flavors. Add in more water if too thick, or possibly cook down with pot uncovered if too thin.
- Note: This is reccomended in the winter and spring when tomatoes are hard to find, and these vegetables aren'teaspoon Try over pasta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1149g | |
| Calories 121 | |
| Calories from Fat 21 | 17% |
| Total Fat 2.34g | 3% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 2476mg | 103% |
| Potassium 357mg | 10% |
| Total Carbs 20.33g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.87g | 5% |
| Protein 6.2g | 10% |
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