Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut squash into 1-inch chunks (i cut out this step by getting a bag precut squash). in large pot melt butter. add onion and cook until translucent, about 8 minutes. add squash and stock. bring to a simmer and cook until squash is tender, about 15 to 20 minutes. remove squash chunks with slotted spoon and place in a blender and puree. return blended squash to pot. stir and season with nutmeg, salt, and pepper. 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!).