Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. half squash lengthwise and scoop out seeds. cut each half into thirds and peel. place squash, onion and carrot in single layer in baking dish and drizzle with melted butter. stir to coat. roast vegetables for 1 hour, until tender, turning vegetables over halfway through. transfer vegetables to a large saucepan. add apples, broth, and salt. simmer, covered for 30 minutes until apples are tender. add thyme and pepper, stir. process soup in batches. portion into bowls and garnish with fresh thyme sprigs if desired.

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).