Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut squash in half, seed. roast squash cut side down on a greased pan. cook at 375 for 45-50 minutes. take the squash out of the oven. melt butter in sauce pan, add chopped onion and minced garlic. add salt and pepper. cook, until onions are translucent. scoop meat out of the squash and puree in cuisinart or blender. add cream to the puree and mix. put puree in cooking pot. puree the butter, onion and garlic mixture. add to squash and cream puree. add milk and chicken stock. cook on med to med lo. let reduce for 30 minutes and serve.

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).