Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine water, bouillon cubes, zucchini or yellow squash and onions in medium saucepan. bring to a boil. cover, reduce heat and simmer 10 to 15 minutes. add hot sauce and pepper. spoon squash mixture into the container of an electric blender. add yogurt. process until smooth. serve hot or cold. may be frozen.

Target recipe: preheat oven to 350 degrees. cut squash in half, scoop out seeds. place squash in roasting pan, skin side down. in cavities place 1 t. butter and 1 t. sugar. place carrots and onions around squash. pour 2 cups of stock in pan, cover and bake for 2 hours. remove and allow to cool. scoop out pulp from squash and place in soup pot. add carrots, onions and cooking juices. add remaining stock and mace, ginger, cayenne and salt to taste. stir and bring to boil. reduce heat and simmer 10 minutes. puree until smooth. adjust seasonings. serve with garnish of creme fraiche and chives.