Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt the butter in a large saucepan. stir the onion and thyme into the melted butter and saute until translucent. add garlic and saute until soft. the salt, pepper, and red pepper (optional). cook, covered, on medium-low heat, stirring frequently, until the onion is very brown but not burned (about 30 minutes). add the cooked squash, and stir in the stock. bring to a boil, reduce heat, and simmer for at least 45 minutes, covered, on low to medium heat. if the soup seems too watery, simmer, uncovered, until it is reduced. if you don't care about calories, you might want to stir in some heavy cream or half and half before serving. serve hot, topped with cilantro or parsley and maybe a swirl of heavy cream (optional).

Target recipe: trim edges of squash, cut into four pieces, remove seeds. steam 12-15 minutes until soft. scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée. sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft. reduce heat to low, stir in cajun spice mix. stir for 30 seconds, add squash purée and remaining milk. bring to a boil, simmer for 15 minutes. add corn and green beans and continue to simmer. stir in basil. season with salt to taste.