It is so wonderful to be able to make something simple, that packs in the veggies, and that everyone in the family loves.

What is also wonderful about this recipe is that it makes enough to freeze. Win, win on every count!

(This makes enough to feed a family of 4 for about 4 meals when served with a side salad.)

All ingredients, for me, are organic:

• Butternut squash (or any squash) - previously roasted!

• 3 red onions, roughly chopped

• 8 cloves garlic, minced

• Head of celery, roughly chopped

• 10 large carrots, roughly chopped

• 2 bottles of passata

• 4 tbs of tomato purée

• 4 heaped tbs homemade stock (see in comments below, or stock of choice to appropriate ratios)

• 1 and a half passata bottles worth of filtered water

• 4 tbs coconut sugar
  

Instructions:

1. Remember your squash needs to be roasted first!) Cook off the onion, garlic, carrots and celery in extra virgin olive oil in a large pot

2. Put in all other ingredients, including scooped out squash

3. Cook for 20 minutes on a gentle heat

4. Blend bit by bit (you won’t be able to blend it all at once), and combine together in a big bowl after each part has been blended (to ensure you get an even mix when you jar/Tupperware it

5. Taste and add more salt (if it’s not salty enough from the stock), tomato purée or coconut sugar as needed

6. Store in jars/Tupperware to freeze, in appropriate portions, allowing room for it to expand in the freezer

We eat this with brown rice spaghetti or penne, topped with Hempesan (which is basically 50:50 hulled hemp seeds and nutritional yeast, blitzed briefly to combine with enough salt to taste), and a side of green leaves.

Tag me @rochelle.a.hubbard on Instagram or Facebook if you make it! I’d love to see all of your every day makes.