Add all the ingredients into a large pan. Place the pan over the stovetop on medium heat. Add the vegetables to the pan and cook them occasionally stirring for them not to burn or stick to the bottom. The salt will help the onions to release some water, so don’t add any extra liquid.
Veggies will reduce enormously, but some texture will remain. If you’d like to get a smooth paste, use a food processor. Blend until smooth and well combined. If not, follow the 3rd step.
The result will be more or less 3 cups of concentrated vegetable stock that is ready to use. You can keep it in the fridge for up to 7 days or, even better: you can make some stock cubes using an ice cube tray. This amount of vegetables will make 28-30cubes. Having frozen and ready-to-go stock cubes is super helpful! You can add them to soups, casseroles, or stews.
Notes
Tips
These stock cubes will last in the freezer for up to three months (almost all the cold season!). I love making this in big batches to be ready for winter.
You can replace the butternut squash with pumpkin and the result will be pretty similar.
This is a basic stock, but you can add different seasonings if desired!
Recipe NotesThis vegetable stock is delicious and very handy! It is very salty, though, because it is intended to use as a concentrated stock and reduce the amount of salt if desired.