Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt butter in a thick bottom pot over medium heat. saute onions, apples and squash 15 minutes, stirring. add apple juice and cook until liquid reduces by 1/2. add chicken stock and 1/4 cup maple syrup. reducing heat to low, simmer until squash is tender, stirring occasionally (about 30 minutes). cool for about 10 minutes. working in batches, place mixture in blender or food processor and blend until smooth. return each batch to pot. simmer on low heat. heat cream slowly in a separate pot and slowly whisk into the soup. add lime juice, remaining maple syrup and season to taste with salt and pepper. serve with a dollop of butter on top.

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).