Heat the avocado oil in a deep pan or stock pot over medium heat.
Begin chopping the onion and garlic. Add the onion to the pan and allow to cook down and begin to caramelize then add the garlic and cook at a slightly lower heat. Stir as needed.
Chop the celery and add to the pot with the onion.
Add 1 cup of bone broth to the pot.
Remove the end and seeds from the butternut squash bulb. Peel the carrots, butternut squash bulb and cut into chunks. Dice all the veggies and add to the pot as you go.
Pour another 1 cup of bone broth in the pan and cover with a lid. Allow to cook on medium heat for 15-20 minutes or until all the vegetables are easy to break apart with your spatula.
Remove from heat and transfer to a high powdered blender. Blend until smooth. Add salt, vinegar, honey and spices and continue to blend. At this point you can add another half cup of broth if you want a thinner sauce. You can also taste the sauce and see if you would prefer a little more honey or red wine vinegar.
Serve and enjoy. Store any extra sauce in an airtight container in the fridge for up to five days or in the freezer for 1-2 months.
See blog post for Instant Pot Instructions and tips for batch cooking!You don't have to use only the bulb of the butternut squash. I just usually save the neck of the squash to make butternut squash noodles or slice into rounds to roast and use in other dishes.