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: peel, de-seed and chop the squash into half inch chucks. peel and roughly chop the onion. peel and roughly chop the carrot. put all the ingredients (except the cream) in a large saucepan. bring to the boil, then simmer until the squash and carrots are soft. liquidise. add cream to taste. serve! it really is that easy.