Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut the squash in half and scrape out the seeds. place it cut-side up in a baking pan with about 1/4 inch of water. cover with foil and bake at 375 f for about 45 minutes, or until soft. allow to cool completely. i usually do this step early in the day. in a large soup pot heat the oil. add the leeks, celery and ginger and cook until soft but not browned - five to ten minutes. peel the cooled squash then cut into pieces and add to the soup pot. pour in 4 of the cups of stock. bring to a boil, then cover and simmer for 20 minutes, stirring occasionally. add the tofu to the pot and then puree the soup using a blender or food processor. return to heat add remaining 2 cups of stock and the salt. stir thoroughly.

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.