Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven 350 degrees. cut squash in half; remove seeds. place upside down on large cookie sheet. bake in preheated oven 1 hour or until tender. scoop out flesh; cool. puree in food processor. place in large soup pot. in medium skillet melt butter and saute onions until transparent; add thyme, stir and heat to release herb flavor. puree in food processor until smooth, then add to pureed squash. stir in cream, if desired, milk and chicken stock. heat to serving temperature but do not boil. soup may be stored in refrigerator a week, or may be frozen. if desired, heat slices of sausage in soup. garnish with chopped chives and parmeasan cheese.

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!).