Lunche for 6

Butternut Squash Soup with winter squash (butternut

Name: Butternut Squash Soup with winter squash (butternut
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb whole butternut squash; 2 carrots; 1/4 cup olive oil; 2 tsp salt; 1 tsp cracked pepper (optional); 1 large onion; 6 cloves garlic; 3 1/2 cups low sodium chicken stock; 1/2 cup half and half

$5.77for 465 minServes 6

Roasted butternut squash joins sautéed onion, garlic, chicken stock, and half-and-half in a smooth soup.

Butternut Squash Soup with winter squash (butternut

Photo: cafedelites.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 3 lb$1.29/lb typical	3 lb	$3.87Typical price
	Carrots, 0.3 lb$1.09/lb typical	0.3 lb	$0.34Typical price
	Onions, 0.5 lb$1.29/lb typical	0.5 lb	$0.65Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.45Typical price
	Broth, 29 oz$0.07/oz typical	29 oz	$2.03Typical price
	Heavy cream, 4.25 oz$0.22/oz typical	4.25 oz	$0.91Typical price
Total for the servings shown		$8.66

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 heavy cream for evaporatedabout $0.08/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilSalt and pepper

Not included in the cost.

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

American Budget Lunches Sheet pan Cold-weather comfort Fall Winter

Typical price

$1.44 per serving$5.77 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

3 lb whole butternut squash
2 carrots
1/4 cup olive oil
2 tsp salt
1 tsp cracked pepper (optional)
1 large onion
6 cloves garlic
3 1/2 cups low sodium chicken stock
1/2 cup half and half

Steps

Heat the oven to 425 F, halve the squash, brush it with oil, and season with salt and pepper.
Place the squash cut side down on a sheet pan and roast for 40 minutes until tender.
Cook the onion and garlic with the remaining oil in a large pot over medium heat for 6 minutes.
Scoop the squash into the pot, add the chicken stock and bouillon cubes, and simmer for 12 minutes.
Blend the soup until smooth, stir in the half-and-half, and warm for 3 minutes.
Season with salt and pepper before serving.