Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut squash into 8 large pieces. place cut side up in a 15x10-inch baking dish. cut 1/4 inch off the tops of the onions and garlic bulb. place cut side up in the baking pan. brush with oil; sprinkle with thyme. cover tightly and bake at 350°f for 1 1/2 to 2 hours or until vegetables are very tender. uncover and let stand until room temperature. remove peel from squash and onions; remove the soft garlic from skins. combine vegetables, broth and cream. puree in small batches in a blender until smooth; transfer to a large dutch oven. add parsley, salt and pepper; heat until soup is warmed but do not boil.

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).