Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in a medium pot over medium heat. add onions and saute until translucent, add garlic and squash and saute 1 minute. add water and ginger, increase heat to high and bring to a boil. reduce heat to low, simmer covered for 30 minutes or until squash is soft, remove from heat, add salt and heavy cream. if using tradional blender allow soup to cool, blend and reheat before serving. if using an immersion blender, blend soup 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!).