Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut squash into 1-inch chunks (i cut out this step by getting a bag precut squash). in large pot melt butter. add onion and cook until translucent, about 8 minutes. add squash and stock. bring to a simmer and cook until squash is tender, about 15 to 20 minutes. remove squash chunks with slotted spoon and place in a blender and puree. return blended squash to pot. stir and season with nutmeg, salt, and pepper. serve.

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).