In a large pot, heat olive oil and sauté onions over low to medium heat for 10 minutes, until golden. Add garlic and cook about three minutes more, stirring until fragrant.

Add carrots, beets, butternut squash, celery and water. Bring to a boil and simmer until fork tender, about 40 minutes. Remove from heat.

Transfer to a food processor. Add basil, oregano, salt, honey and lemon juice. Process until smooth. If the sauce is too thick, add a bit more water, processing until desired consistency is reached.

Store in an airtight container in the refrigerator for up to five days or freeze until ready to use.