Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large heavy stockpot, melt butter over medium heat. add onion and rosemary and saute until the onion is soft, about five minutes. add the rest of the ingredients except for the walnuts. decrease the heat to low, cover, and let come to a simmer, stirring occasionally. cook until squash is very soft, about two hours. puree hot soup in a food processor, adding extra broth, if necessary. ladle into bowls and garnish with nuts.

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).