Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven 350 degrees. cut squash in half; remove seeds. place upside down on large cookie sheet. bake in preheated oven 1 hour or until tender. scoop out flesh; cool. puree in food processor. place in large soup pot. in medium skillet melt butter and saute onions until transparent; add thyme, stir and heat to release herb flavor. puree in food processor until smooth, then add to pureed squash. stir in cream, if desired, milk and chicken stock. heat to serving temperature but do not boil. soup may be stored in refrigerator a week, or may be frozen. if desired, heat slices of sausage in soup. garnish with chopped chives and parmeasan cheese.

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).