Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut squash into 8 large pieces. place cut side up in a 15x10-inch baking dish. cut 1/4 inch off the tops of the onions and garlic bulb. place cut side up in the baking pan. brush with oil; sprinkle with thyme. cover tightly and bake at 350°f for 1 1/2 to 2 hours or until vegetables are very tender. uncover and let stand until room temperature. remove peel from squash and onions; remove the soft garlic from skins. combine vegetables, broth and cream. puree in small batches in a blender until smooth; transfer to a large dutch oven. add parsley, salt and pepper; heat until soup is warmed but do not boil.

Target recipe: in a large stock pot, cover squash with chicken broth, and cook until tender (about 20 minutes). in saute pan, melt butter, add olive oil, onion and garlic, cooking until soft. add onion mixture to squash. drain and rinse beans, and add to squash. puree squash/bean/onion mixture in blender, taking care (hot) or puree in the pot with a hand blender. add spices, and milk, heating through. serve with warm whole grain artisan bread.