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: 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).