Sautee onions and garlic in butter until soft. Add carrots, sweet potato, butternut squash, garlic powder and pepper. Cook until tender. Puree and thin out with broth.
*This will make a LOT of sauce. I freeze it in small containers and defrost as needed. You can just add olive oil or butter and toss over pasta or you can use it for a puree in muffins or even mixed into ground turkey for a healthy taco option. More recipes and blog entries will reference using this sauce.
