Butternut Squash with sage Soup:

1 1/2 tablespoons butter

1 1/2 tablespoons olive oil

2 cups chopped onions

2   large leaves of  fresh sage

4 cups 1/2-inch cubes peeled seeded butternut squash

1 1/2 teaspoons coarse sea salt

1 garlic clove, minced

6 cups Chicken Stock or  6 cups purchased organic chicken broth

Melt butter with oil in large pot over medium-high heat. Add onions and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.

Working in batches, puree soup in blender, allowing some texture to remain if you like. Return soup to pot, Season with pepper and more salt, if desired. 

Candied Jalapeno Ingredients

1 lbs jalapeno peppers

3/4 White vinegar

2 cups sugar

1/4 tsp turmeric

1/4 tsp celery seed

Wearing gloves, I removed and discarded the stems from the jalapenos then sliced them in to 1/4-1/8 inch rounds.

In a pot, I combined the cider vinegar, sugar, garlic, turmeric, celery seed, cayenne pepper and mustard seed and brought the mixture to a boil. I then reduced the heat and simmered for 5 minutes.

 Added the jalapeno slices and simmered for another 4 minutes

Using a slotted spoon, I transferred the peppers to a clean, sterile canning jar, leaving at least 1/4 inch of room from the top. I turned the heat up on the liquid and boiled hard for 6 minutes. Using a ladle, I poured the boiling syrup in to the jar over the jalapeno slices.

Insert a chopstick to the bottom of the jar a few times to release any air bubbles then wiped the rim of the jar with a clean, damp paper towel and closed it snugly (but not too tight) with the two-piece lid.

 I Flip the jar upside down and let it sit until the pressure and heat caused it to seal.