Lunche for 4

Creamy Delicata Squash Soup

Name: Creamy Delicata Squash Soup
Total time: 75 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large delicata squash; 1 tbsp olive oil; 1 yellow onion; 2 stalks celery; 1/2 head cauliflower florets; 1/2 cup pumpkin puree; 1 tbsp coriander; salt and pepper to taste (optional); 4 cups chicken or vegetable broth; 1 lime; chopped cilantro (optional)

$12.92for 475 minServes 4

Delicata squash, cauliflower, and pumpkin simmer with vegetables and broth before blending with lime for a creamy soup.

Creamy Delicata Squash Soup with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 5 lb$1.29/lb typical	5 lb	$6.45Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Celery, 0.25$2.29 each typical	0.25	$0.43Typical price
	Cauliflower, 0.5$3.29 each typical	0.5	$1.65Typical price
	Canned pumpkin, 4.25 oz$0.14/oz typical	4.25 oz	$0.60Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.23Typical price
	Broth, 33 oz$0.07/oz typical	33 oz	$2.32Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
Total for the servings shown		$12.92

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Olive and cooking oilSalt and pepper

Not included in the cost.

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

American Vegetarian Vegan Dairy-free Lunches Cold-weather comfort Fall Winter

Typical price

$3.23 per serving$12.92 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 large delicata squash
1 tbsp olive oil
1 yellow onion
2 stalks celery
1/2 head cauliflower florets
1/2 cup pumpkin puree
1 tbsp coriander
salt and pepper to taste (optional)
4 cups chicken or vegetable broth
1 lime
chopped cilantro (optional)

Steps

Heat the oven to 425 F and line a large baking sheet.
Halve and seed the squash, brush it with olive oil, and roast cut-side down for 30 minutes.
Cook the chopped onion and celery in a large pot over medium heat for 8 minutes.
Add the cauliflower, pumpkin puree, coriander, broth, salt, and pepper, then simmer for 20 minutes.
Scoop the squash into the pot and simmer for 5 minutes.
Blend the soup until smooth, stir in the lime juice, and warm it for 5 minutes.