Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. cut squash in half lengthwise and scoop out seeds and pulp. pour 2 cups water into baking dish, and place squash halves into water, cut side down. bake for 1 hour or until tender. set aside to cool. when squash is cool, cook diced onions in butter over medium heat in large saucepan until onions are softened. add chicken broth and simmer for 10 minutes. scoop out squash flesh from the skin, and add to onion/broth mixture. puree in batches in food processor or blender till smooth. return soup to saucepan; cook over medium heat until hot. add milk, salt and pepper to taste.

Target recipe: add oil, garlic and onion to large stockpot over medium heat. saute for 3-4 minutes. add sage, salt, pepper, broth and squash. bring to a boil. cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency). use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot. garnish with parmesan cheese and more fresh sage (if desired).