Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut up celery, carrot and onion. cut up the squash and potatoes into cubes, about 1 inch. cook celery, carrot and onion over low heat in the olive oil, about 10 minutes. add squash, potatoes and the 4 cups of water. simmer, covered until vegetables are tender, about 20 to 25 minutes. let soup cool a bit, then put into a food processor or blender and puree.

Target recipe: cook the squash-i boil it for this recipe and use the broth in place of the water called for. saute the chopped onion in the oil with the spices and bay until onion is translucent. add the carrot and celery and the squash water. cover and simmer until carots are tender. remove bay leaves puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.