Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut squash into 8 large pieces. place cut side up in a 15x10-inch baking dish. cut 1/4 inch off the tops of the onions and garlic bulb. place cut side up in the baking pan. brush with oil; sprinkle with thyme. cover tightly and bake at 350°f for 1 1/2 to 2 hours or until vegetables are very tender. uncover and let stand until room temperature. remove peel from squash and onions; remove the soft garlic from skins. combine vegetables, broth and cream. puree in small batches in a blender until smooth; transfer to a large dutch oven. add parsley, salt and pepper; heat until soup is warmed but do not boil.

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!).