Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], 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: in a 4-qt dutch oven, heat 2 tbsp oil over med-high heat. brown the pork; remove from pan. drain and set aside. heat the remaining oil in the same pan, or use the same oil from the pork. saute onion and garlic for 2 minutes. return the pork to the pot. add mushrooms, carrots, tomatoes and seasonings; bring to a boil. reduce heat; cover and simmer for 1 hour. add squash; simmer, uncovered for 30 minutes, or until tender. serve over egg noodles if desired.