Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut squash in half, seed. roast squash cut side down on a greased pan. cook at 375 for 45-50 minutes. take the squash out of the oven. melt butter in sauce pan, add chopped onion and minced garlic. add salt and pepper. cook, until onions are translucent. scoop meat out of the squash and puree in cuisinart or blender. add cream to the puree and mix. put puree in cooking pot. puree the butter, onion and garlic mixture. add to squash and cream puree. add milk and chicken stock. cook on med to med lo. let reduce for 30 minutes and serve.

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!).