2 1/2 T butter
2 t extra virgin olive oil
1 large onion, diced (~ 2 cups)
4 celery ribs, diced (~ 1 cup)
4 cloves garlic, minced
1 6 oz. can of tomato paste
4 cups stock (veggie or chicken)
2 large butternut squash or other winter squash, peeled and chopped (~ 8-10 cups)
2 dried bay leaves
2 large red peppers, roasted, peeled and chopped
salt and freshly ground pepper
sugar or agave nectar (if needed, to taste)
In stock pot, saute onion and celery in butter and olive oil over medium-high heat until they begin to soften, about 10 minutes. Add garlic and stir to begin cooking but do not allow to brown. Then add tomato paste and allow cook for a couple of minutes. Stir in squash, coating it with the tomato paste mixture. Gradually add stock and bay leaves. Bring to a boil. Partially cover and simmer for 20 - 40 minutes until squash is tender. Remove bay leaves and add the roasted red peppers.
Puree with immersion blender or puree in batches in a blender or food processor until smooth. Season to taste with salt and pepper, adding a bit of sugar or agave nectar if the sauce could use a bit of sweetness.
Use sauce immediately or freeze for extended storage.
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