Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt butter in heavy large saucepan over medium-high heat. add onions and saute until tender, about 5 minutes. add 4 cups broth, nutmeg, and cinnamon. cover and simmer until squash is tender, about 20 minutes. working in batches, puree soup in blender until smooth. return to same pan. stir in cream. bring soup to simmer. season to taste with salt and pepper and additional nutmeg if desired. note: this can be prepared 1 day ahead. cover and refrigerate. rewarm over medium heat, thinning with more broth if necessary.

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).