Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut squash in halves. clean and roast at 450 degrees until very tender, about 1 hour. scoop out flesh with spoon and set aside. in large soup pot, saute onions in 1 tablespoon butter over medium heat until tender. add leek and squash and cook 5 minutes. add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste. place soup mixture in blender, a batch at a time, blending until smooth, and return to pot. blend last batch with 1 tablespoon butter and cream. return to remaining soup, stirring, and heat through. adjust seasoning and thickness.

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).