Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 425°f. combine squash, onion, thyme and oil. place on a cookie sheet (s), in a single layer, and roast 20-30 minutes or until tender, stirring at least once. place roasted vegetables in a soup pot and add broth, wine and cardamom. bring to a boil, reduce heat and simmer 10 minutes. working in small batches, puree the soup in a blender or processor and place in a clean pot. bring soup to a boil, reduce heat, stir in cream and season with salt and pepper.

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).