Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook onion in butter in dutch oven, stirring frequently until tender. stir in broth, squash, 2 sliced pears, the thyme (can substitute 1/2 dried thyme), salt, white pepper and coriander. heat to boiling; reduce heat. cover and simmer 10-15 minutes, or until the squash is tender. pour about half of the soup into a food processor or blender. cover and process, or blend, until smooth. pour into another container and repeat with the remaining soup. return soup to a dutch oven. stir in the heavy cream. heat, stirring frequently, until hot. do not boil. garnish with sliced pear and pecans.

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).