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: combine onion,carrot and celery in a large pot with 2 cans of chicken stock and add 3 cans full of water (30 oz in total). bring to a boil and cook about 8 minutes, or until veggies are tender. add butternut squash, minute rice, salt and pepper. cook over medium heat 10-15 minutes or until squash is tender. add the milk and nutmeg. puree soup in batchs using a blender or food processor. return to pot and gently heat on low until warm. very yummy and very low fat! (even the kids will love it!).