Dinner for 6

Butternut Squash Lentil Soup

Name: Butternut Squash Lentil Soup
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 tbsp olive oil; 1 large onion; 1 carrot; 2 leeks; 1 stalk celery; 2 tbsp tomato paste; 6 cups vegetable broth; 1 lb peeled and diced butternut; 2 oz green lentils; 1 bay leaf; 1/2 tsp kosher salt; black pepper; 3 cups packed chopped lacinato kale

$6.90for 465 minServes 6

This hearty soup simmers lentils, squash, vegetables, and kale in broth until tender.

Photo: skinnytaste.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions, 0.5 lb$1.29/lb typical	0.5 lb	$0.65Typical price
	Carrots, 0.15 lb$1.09/lb typical	0.15 lb	$0.17Typical price
	Leeks and shallots, 0.3 lb$3.49/lb typical	0.3 lb	$1.09Typical price
	Celery, a little$2.29 each typical	a little	$0.22Typical price
	Canned tomatoes, 1 oz$0.08/oz typical	1 oz	$0.08Typical price
	Broth, 50 oz$0.07/oz typical	50 oz	$3.49Typical price
	Winter squash (butternut, 1 lb$1.29/lb typical	1 lb	$1.29Typical price
	Dried beans and lentils, 2 oz$0.11/oz typical	2 oz	$0.22Typical price
	Kale, 0.75$2.49 each typical	0.75	$1.87Typical price
Total for the servings shown		$10.35

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices
Swap dried beans and lentils for canned beansabout $0.02/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

65 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Budget Family Lunches Dinners Back to school Cold-weather comfort Fall Winter

Typical price

$1.73 per serving$6.90 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

1/2 tbsp olive oil
1 large onion
1 carrot
2 leeks
1 stalk celery
2 tbsp tomato paste
6 cups vegetable broth
1 lb peeled and diced butternut
2 oz green lentils
1 bay leaf
1/2 tsp kosher salt
black pepper
3 cups packed chopped lacinato kale

Steps

Heat the olive oil in a large pot over medium heat, then cook the onion, carrot, leeks, and celery for 10 minutes.
Stir in the tomato paste and cook for 2 minutes.
Add the broth, squash, lentils, bay leaf, salt, and pepper, then bring the soup to a boil.
Lower the heat and simmer uncovered for 45 minutes, until the lentils and squash are tender.
Stir in the kale and cook for 8 minutes, until wilted and tender.

Main ingredient on sale this week? See what to make with dried beans and lentils on sale.