Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 425. split butternut squash and scoop out insides. lay squash on parchment lined cookie sheet, insides down. bake for 30 - 45 minutes until soft when tested with paring knife. in stock pot add 2 tablespoons olive oil and scallions. cook until soft. sprinkle in all spices and stir until lightly toasted. add chicken stock, peeled and chopped cooked butternut squash and some salt and pepper. cook on medium heat until squash is falling apart, about 10 minutes. add the coconut milk and fresh ginger. stir until combined. remove from heat and leave to cool slightly. blend soup in food processor and strain through fine sieve. return to clean pot to heat and serve or cool completely to store.

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).