Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice the squash into a large sauce pan and cover with water. cook until very tender, then drain off the water. divide the squash and mash half of it, then in the original sauce pan, mix all the squash together with the half-and-half. on medium heat, reheat the squash mixture. meantime, cut the velveeta cheese into chunks. when the squash is again hot, add the cheese to the hot mixture, stirring it often as the cheese melts. the chopped onion and garlic salt can be added as the cheese continues to melt. when all the cheese is melted, the soup is ready to serve hot. if it's to be served cold, let it cool, then chill it in the refrigerator.

Target 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).