Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut squash lengthwise and scoop out any seeds. place on a foiled lined baking pan with the flesh side down. bake in a 400 degree oven for 1 hour and 30 minutes. test for doneness and bake additional time if needed. allow squash to cool. scoop out pulp and mash. in a large saucepan, sautee onion. add chicken broth, cinnamon, garlic powder and salt. add squash and cook on low heat for 5 minutes. add cream and cook on low for 1 minutes. serve and 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!).