Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large pot, heat oil to medium-low. add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes. add squash, carrots, potato and broth, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. remove from heat and add the milk. puree soup in a blender, working in batches so you don’t overflow or use a hand puree blender. season with salt and pepper to taste. garnish with a sprig of thyme, crumbled bacon, crusty italian bread, or chopped parsley.

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).