Lunche for 4

Acorn Squash Leek Soup

Name: Acorn Squash Leek Soup
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 acorn squash; 1 tbsp butter; 1 large leek; 4 cups low sodium chicken broth; 2 tbsp pepitas; 2 tbsp chopped chives

$9.01for 465 minServes 4

Roasted acorn squash and buttery leeks blend with broth, then receive toasted pepitas and chives.

Photo: skinnytaste.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 4 lb$1.29/lb typical	4 lb	$5.16Typical price
	Butter, 0.5 oz$0.40/oz typical	0.5 oz	$0.20Typical price
	Leeks and shallots, 0.2 lb$3.49/lb typical	0.2 lb	$0.68Typical price
	Broth, 33 oz$0.07/oz typical	33 oz	$2.32Typical price
	Nuts and seeds, 0.5 oz$0.70/oz typical	0.5 oz	$0.39Typical price
	Mint, a little$1.99 each typical	a little	$0.25Typical price
Total for the servings shown		$9.01

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

65 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

American Low-carb Budget Lunches Cold-weather comfort Fall Winter

Typical price

$2.25 per serving$9.01 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 acorn squash
1 tbsp butter
1 large leek
4 cups low sodium chicken broth
2 tbsp pepitas
2 tbsp chopped chives

Steps

Heat the oven to 425 F and line a large baking sheet.
Halve and seed the squash, place it cut-side down on the sheet, and roast for 35 minutes.
Melt the butter in a large pot and cook the sliced leek for 8 minutes.
Scoop the squash into the pot, add the broth, and simmer for 10 minutes.
Blend the soup until smooth, then warm it for 5 minutes.
Toast the pepitas in a dry skillet over medium heat for 3 minutes and top the soup with them and the chives.