Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 425. split butternut squash and scoop out insides. lay squash on parchment lined cookie sheet, insides down. bake for 30 - 45 minutes until soft when tested with paring knife. in stock pot add 2 tablespoons olive oil and scallions. cook until soft. sprinkle in all spices and stir until lightly toasted. add chicken stock, peeled and chopped cooked butternut squash and some salt and pepper. cook on medium heat until squash is falling apart, about 10 minutes. add the coconut milk and fresh ginger. stir until combined. remove from heat and leave to cool slightly. blend soup in food processor and strain through fine sieve. return to clean pot to heat and serve or cool completely to store.

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!).