Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: spray stockpot with cooking spray and sweat onion over medium heat. add carrots and cook about 4-5 minutes. add garlic,ginger and squash, stir. add enough stock or water to cover, season w/ salt and pepper. bring to a boil then reduce heat and simmer about 20-25 minutes. when squash and carrots are soft, remove from heat. puree batches in blender until smooth. put back in stockpot and add chinese 5 spice. adjust seasoning.

Target recipe: remove seeds from squash, peel if desired. cut into uniform size chuncks. place all ingredients except half and half in pressure cooker. cook on high pressure for 8 minutes. allow pressure to dissipate. when it is safe to open the cooker, do so. you may remove the skin from the squash at this time if you wish, though i did not bother. use an immersion blender to puree the soup. add the half and half, and puree some more. this is a very think soup, add more chicken broth or water to thin if desired. add s and p and add'l curry powder to taste. this recipe contains olestra (from the pringles) which causes dietary upset in some individuals. leave them out if this is a problem.