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: heat oil, then add the onion, cook till transparent. add garlic, stir for 1 minute. add all the rest of the ingredients. pour into jars with sterile lids, let seal, then store in fridge for up to 1 month if sealed, if not, use immediately. you can add the spinach later if desired. i didn't, and i think it gets better with all the ingredients added.