Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan, saute onions in butter until tender. add squash, water, bouillon, butter, marjoram, black pepper, and cayenne pepper. bring to a boil; cook 20 minutes, or until squash is tender. puree squash and cream cheese in a blender or food processor in batches until smooth. return to saucepan and heat through. do not allow to boil. i halfed squash removed seeds and placed in a 9x13 pan with water. baked 350 until tender then scraped squash out and blended. i used chicken base instead of bouillon.

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).