This squash and carrot mash takes less than 5 minutes to make because you make it with home-canned squash and home-canned carrot.
Option: Add a drained jar of turnip or parsnip; won't affect nutrition significantly.
Instead of low-fat sour cream, you can use low-fat yoghurt.
Play with seasoning, of course, as desired. The rosemary adds a nice warmth. Whole unground rosemary leaves, though, can be abrasive in this mixture.
Freeze the broth you drain off the jars to use in soup.