INGREDIENTS
4 cups
butternut squash
2 cups
carrots
1 tbsp
oil
1 tsp
salt
1/2 cup
tomato paste
2 cups
water
15 ozs
pumpkin puree
15 ozs
coconut milk
1 tbsp
onion powder
1 tbsp
garlic powder
2 tsps
parsley
1 tsp
rosemary
1 tsp
ground sage
2 tbsps
maple syrup