So versatile in use and filled with such depth of flavor with only the simplest of ingredients, this creamy vegan Butternut Squash Pasta Sauce can be mixed with pasta, served over eggs, veggies, and meats, or even used as a super thick soup or dipping sauce. It’s the best of the best!

Creamy Butternut Squash Sauce

4 Tbs. vegan butter (or olive oil – or a combination of both)
1 large onion, coarsely chopped
2 stalks celery, chopped
1 large carrot, chopped
sea salt and pepper
1 clove garlic, smashed
1 ½ lbs. butternut squash, peeled and chopped
1 Tbs. cane sugar
2 Tbs. tomato paste
¼ cup coconut milk or vegan cream (optional)

In a large Dutch oven, heat the oil over medium heat.
Add the chopped onion, celery, and carrots, as well as plenty of salt and pepper.
Coat all the veggies in oil and sauté until beginning to soften.
Add the smashed garlic clove and squash. Coat in the oil and stir in the sugar.
Stir well and reduce heat to a simmer.

Cover, stirring occasionally, and cook until the squash breaks down, 1-2 hours. Add the tomato paste. The veggies should continue to release and sweat liquid, keeping things safe from burning.

Transfer to a high-speed blender and puree in batches or use an immersion blender to puree until smooth. Add the coconut milk or cream, if desired, as well as additional black pepper, to taste.

Serve in any and every way imaginable.