Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the squash-i boil it for this recipe and use the broth in place of the water called for. saute the chopped onion in the oil with the spices and bay until onion is translucent. add the carrot and celery and the squash water. cover and simmer until carots are tender. remove bay leaves puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.

Target recipe: in a large pot or dutch oven, heat the oil over medium heat and saute the onions until they are just beginning to brown, about 5 to 8 minutes. add the garlic, squash and broth. turn the heat down to a gentle simmer, cover, and cook until the vegetables are tender, about 15 to 20 minutes. stir in the spices and beans and let cook another 10 minutes. taste for salt. at this point you can thicken the soup by doing a few pulses with your immersion blender, but it is just as good as is. to serve: ladle soup into individual serving bowl and garnish with chopped avocado and chopped cilantro.