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: 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).