Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat butter in large heavy pot over medium heat. add onions, leek, garlic, apple, thyme, and bay leaf and cook until onions start to throw off liquid, about 5 minutes. add squash, sweet potatoes, broth, allspice, cloves, and cinnamon. heat to boiling. reduce heat and simmer uncovered until squash is very tender, about 30 minutes. remove bay leaf and cinnamon stick; let soup cool slightly. transfer to blender or food processor and puree until very smooth. strain back into pot. mix half-and-half, cream, and sour cream. heat soup over low heat and gradually whisk in cream mixture. stir in peas. gently heat until peas are hot, but do not let soup boil. season with salt and pepper. ladle soup into bowls. sprinkle with parsley and scallions.

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).