Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut squash in halves. clean and roast at 450 degrees until very tender, about 1 hour. scoop out flesh with spoon and set aside. in large soup pot, saute onions in 1 tablespoon butter over medium heat until tender. add leek and squash and cook 5 minutes. add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste. place soup mixture in blender, a batch at a time, blending until smooth, and return to pot. blend last batch with 1 tablespoon butter and cream. return to remaining soup, stirring, and heat through. adjust seasoning and thickness.

Target recipe: in a large pot, melt butter and saute onions for about 3 minutes. add curry and chili powders and cook another 2 minutes stiring constantly. add 2 cups chicken broth to pot and bring to a boil. add squash and apples to mixture and season with salt and pepper. simmer for 45 minutes, stirring occasionally until vegetables are soft. let cool for a couple of minutes then puree in a blender. return puree to pot and stir in condensed milk. heat through and serve, garnished with parsley.