Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°f. in a large bowl combine squash, 2 tablespoons olive oil, 2 teaspoons salt, and pepper. place on shallow baking sheet and roast for 15 minutes, then turn over and roast another 15 minutes, until squash is tender and caramelized, then set aside. in a large soup pot, heat the remaining oil and butter over medium heat. add the onion, celery and sage and sauté until translucent and tender, about 10 minutes. add the squash, broth, and remaining salt and bring to a boil, lower heat and and simmer for 30 minutes, remove from heat. using a blender or food processor, remove the squash with a slotted spoon and puree until smooth. return to the pot, keep warm. serve with grated parmesan.

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).