1Put the squash and carrots into a steamer basket in a large pot, or just into the pot with a couple inches of water; bring to a boil, cover and steam for about 30 minutes, until very tender. Transfer to a bowl, add everything else, and mash with a potato masher until smooth. Transfer to a food processor or use a hand-held immersion blender (oh yes - mine is a Phillips "Billy"! I love it. I used a fancy-looking big chrome industrial one the other day and it was crap in comparison) and puree until smooth. Add a bit of hot water if it's too thick. Serve hot, or chill and reheat later. Serves 6.