Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. cut squash in half lengthwise and scoop out seeds and pulp. pour 2 cups water into baking dish, and place squash halves into water, cut side down. bake for 1 hour or until tender. set aside to cool. when squash is cool, cook diced onions in butter over medium heat in large saucepan until onions are softened. add chicken broth and simmer for 10 minutes. scoop out squash flesh from the skin, and add to onion/broth mixture. puree in batches in food processor or blender till smooth. return soup to saucepan; cook over medium heat until hot. add milk, salt and pepper to taste.

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!).