Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: roasted squash: split squash in half lengthwise, remove seeds, brush with maple syrup and sprinkle with a little salt, pepper and cinnamon. roast covered for 1 hour at 375 degrees or until soft. peel skin off squash. soup: heat canola oil, add onion, leek and garlic and saute for 5 to 7 minutes until onion is translucent. add sweet potatoes and thyme and stir. add the roasted squash meat and stir. add wine, water, nutmeg and cinnamon. season with salt and pepper. bring to a boil. reduce heat and simmer for 20 to 25 minutes until vegetables are soft. puree in food processor until smooth. put soup back into pot and whisk in soy milk and remaining maple syrup. pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley.

Target recipe: place butter in 4-quart saucepan and sauté onions over medium heat until onions turn opaque. add squash, ginger, garlic and sauté an additional 2 minutes. add bourbon and ignite with a lighter until alcohol has burned off. add chicken stock and simmer for 20 minutes. add all other ingredients and simmer for 5 or more minutes. blend all ingredients in saucepan with a handheld immersion mixer or blender until all of the soup has been pureed very fine, then add salt and pepper to taste.