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VERY CAREFULLY, peel and cube butternut squash. Dice onion, shallots, and jalapeno. Mince Garlic. Cube sweet potatoes. In a large stock pot, sautee onions, shallots, garlic and jalapeno in olive oil (& 1/2 cup Chicken Stock, if you have it) until cooked through. Add the squash, sweet potatoes, and seasonings, then the Chicken Broth. Bring to a boil, then cover and reduce heat. Allow to simmer for approximately 45 minutes, or until everything is mashably- tender, stirring occasionally. Mash partially by hand, then use your handheld mixer to blend further, until desired consistency is acquired. (I left mine with a bit of texture, rather than completely pureeing it.) Allow to simmer uncovered for an additional 10 minutes, and it's ready to eat! Serve with a generous dollop of Roasted Pepper Sour Cream, and Enjoy! (Note: Some roasted pumpkin seeds would add a nice crunch to this, if you want to add a little something more.)
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking