Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut up celery, carrot and onion. cut up the squash and potatoes into cubes, about 1 inch. cook celery, carrot and onion over low heat in the olive oil, about 10 minutes. add squash, potatoes and the 4 cups of water. simmer, covered until vegetables are tender, about 20 to 25 minutes. let soup cool a bit, then put into a food processor or blender and puree.

Target recipe: combine onion,carrot and celery in a large pot with 2 cans of chicken stock and add 3 cans full of water (30 oz in total). bring to a boil and cook about 8 minutes, or until veggies are tender. add butternut squash, minute rice, salt and pepper. cook over medium heat 10-15 minutes or until squash is tender. add the milk and nutmeg. puree soup in batchs using a blender or food processor. return to pot and gently heat on low until warm. very yummy and very low fat! (even the kids will love it!).