Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: arrange squash and carrots on a large baking sheet. drizzle with olive oil and sprinkle with salt and pepper. roast in a preheated 425 oven for 20 minutes. meanwhile, drizzle olive oil in a large stock pot over medium heat. saute onion, celery and garlic for several minutes. add in spices, and cook 1 min longer; remove from heat. when squash and carrots are roasted, add to stock pot. add in broth, cover, and cook over low heat about 20 minutes. working in batches, run soup through a blender, or use an immersion blender until smooth. can be served with a dollop of greek yogurt and pumpkin seeds.

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!).