1 cup peeled and chopped beets (1/2-inch pieces)
3/4 cup peeled carrots, cut into 1/2-inch coins
3/4 cup peeled and chopped butternut squash (1/2-inch pieces)*
1/4 cup coconut aminos
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
*I used frozen cubed butternut squash
Combine all ingredients in a medium saucepan set over medium heat. Cover loosely with a lid and bring to boil. Reduce heat to medium-low and allow vegetables to cook for about 15 minutes until easily pierced with a fork. Transfer to a blender or food processor and puree until smooth. You can add more vinegar, to taste, and even more bone broth if you need to thin your ketchup. Store covered in the fridge for up to 1 week.