3 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
3 medium zucchini, cut into 1/2-inch rounds
1 medium onion, cut into large chunks
1 medium butternut squash, peeled and cut into 1-inch chunks
1/2 tablespoon olive oil
3 tablespoons minced garlic
Pink Himalayan salt and freshly ground black pepper
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