Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puree onion, garlic and 1 tbls vegetable broth in blender until smooth. heat oil in 4 qt pot over med heat, add mustard seeds, fennel seeds and coriander, cook until fragrant (1 to 2 minutes). stir in onion paste and ginger. cook, stirring often, until caramelized, 6 to 8 minutes. add tomato paste, scraping bottom of pot if needed. stir in remaining 3 cups of broth, salt and chili pepper flakes. add squash, and cover partially. bring to a boil. reduce heat, and simmer gently until squash is tender, 12 to 15 minutes. serve over brown rice and garnish with cilantro and lime wedges. to thicken curry a bit, mash up some of the squash.

Target recipe: in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve.