Dinner for 6

Lentil Squash Soup

Name: Lentil Squash Soup
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 cup olive oil; 1 leek; 2 shallots; 2 stalks celery; 2 cloves garlic; 1 small butternut squash; 1 lb lentils; 1 bay leaf; 6 cups chicken stock or broth; 2 bunches parsley; 4 scallions; 2 tsp capers; 3 tbsp orange muscat or champagne vinegar; 1/4 tsp chile flakes; 1/4 cup olive oil

$10.40for 440 minServes 6

Lentils and butternut squash simmer with aromatics while parsley, scallions, capers, and vinegar make a bright salsa verde.

Photo: holajalapeno.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Leeks and shallots, 0.45 lb$3.49/lb typical	0.45 lb	$1.64Typical price
	Celery, 0.25$2.29 each typical	0.25	$0.43Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Winter squash (butternut, 1.5 lb$1.29/lb typical	1.5 lb	$1.94Typical price
	Dried beans and lentils, 16 oz$0.11/oz typical	16 oz	$1.76Typical price
	Broth, 50 oz$0.07/oz typical	50 oz	$3.49Typical price
	Fresh herbs (cilantro, 2$1.49 each typical	2	$2.98Typical price
	Green onions, 0.5$1.19 each typical	0.5	$0.68Typical price
	Capers, a little$0.45/oz typical	a little	$0.09Typical price
Total for the servings shown		$15.60

Swaps

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 blendsWine, beer and spirits

Not included in the cost.

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

American Dairy-free Budget Family Lunches Dinners Cold-weather comfort Fall Winter

Typical price

$2.60 per serving$10.40 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

1/4 cup olive oil
1 leek
2 shallots
2 stalks celery
2 cloves garlic
1 small butternut squash
1 lb lentils
1 bay leaf
6 cups chicken stock or broth
2 bunches parsley
4 scallions
2 tsp capers
3 tbsp orange muscat or champagne vinegar
1/4 tsp chile flakes
1/4 cup olive oil

Steps

Rinse the lentils, trim and chop the leek, shallots, celery, garlic, squash, parsley, and scallions for 10 minutes.
Heat 1/4 cup olive oil in a large pot over medium heat and cook the leek, shallots, and celery for 6 minutes.
Add the garlic, squash, lentils, bay leaf, broth, salt, and pepper, then simmer uncovered for 24 minutes.
Stir the parsley, scallions, capers, vinegar, chile flakes, remaining olive oil, salt, and pepper together while the soup simmers.
Remove the bay leaf and spoon the salsa verde over the finished soup.

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

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Lentil Squash Soup

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Lentil Squash Soup

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