Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil over medium heat in a 6qt stockpot. add onions and garlic and saute until soft, about 6 to 7 minutes. add squash, broth, curry powder and salt and pepper and bring to a boil. reduce heat and simmer until squash is tender, about 15 to 20 minutes. remove from heat and stir in honey and butter and puree until smooth. reseason with salt and pepper to taste. ladle into serving bowls and add a dollop of yogurt. enjoy!

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!).