Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: slice the squash into a large sauce pan and cover with water. cook until very tender, then drain off the water. divide the squash and mash half of it, then in the original sauce pan, mix all the squash together with the half-and-half. on medium heat, reheat the squash mixture. meantime, cut the velveeta cheese into chunks. when the squash is again hot, add the cheese to the hot mixture, stirring it often as the cheese melts. the chopped onion and garlic salt can be added as the cheese continues to melt. when all the cheese is melted, the soup is ready to serve hot. if it's to be served cold, let it cool, then chill it in the refrigerator.

Target recipe: combine water, bouillon cubes, zucchini or yellow squash and onions in medium saucepan. bring to a boil. cover, reduce heat and simmer 10 to 15 minutes. add hot sauce and pepper. spoon squash mixture into the container of an electric blender. add yogurt. process until smooth. serve hot or cold. may be frozen.