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: heat oil in large saucepan on medium heat. add squash, onion and garlic; cook 5 minute or until crisp-tender, stirring occasionally. add allspice; cook and stir 1 minute add chicken broth. bring to boil; cover. reduce heat to low; simmer 15 minute or until squash is tender. add, in batches, to food processor container; cover. blend until smooth. return to saucepan; cook until heated through, stirring occasionally. ladle soup into 8 bowls. add 1 tablespoons sour cream to each serving; swirl slightly. serve with crackers.