Lunche for 5

Roasted Squash Coconut Soup

Name: Roasted Squash Coconut Soup
Total time: 65 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 butternut squash; 1 large yellow onion; 5 cloves garlic; 1 tbsp olive oil; kosher salt and ground black pepper; 1 quart 4 cups chicken or vegetable broth; 1 cans (14 oz) coconut milk; 1 tsp ground guajillo chili powder; 1 tsp ground coriander; 1 pinch cayenne pepper

$6.57for 465 minServes 5

Roasted squash, onion, and garlic simmer with broth, coconut milk, and chile before blending into a smooth soup.

Photo: holajalapeno.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 2 lb$1.29/lb typical	2 lb	$2.58Typical price
	Onions, 0.5 lb$1.29/lb typical	0.5 lb	$0.65Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.38Typical price
	Broth, 33 oz$0.07/oz typical	33 oz	$2.32Typical price
	Coconut milk, 14 oz$0.14/oz typical	14 oz	$1.96Typical price
Total for the servings shown		$8.22

Swaps

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

Pantry staples you likely have

Olive and cooking oilSalt and pepperDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blends

Not included in the cost.

65 minstart to table
Mediumdifficulty
5servings as written
$typical cost tier

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

Typical price

$1.64 per serving$6.57 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 butternut squash
1 large yellow onion
5 cloves garlic
1 tbsp olive oil
kosher salt and ground black pepper
1 quart 4 cups chicken or vegetable broth
1 cans (14 oz) coconut milk
1 tsp ground guajillo chili powder
1 tsp ground coriander
1 pinch cayenne pepper

Steps

Heat the oven to 425 F and line a large baking sheet.
Halve and seed the squash, quarter the onion, and place them with the garlic on the baking sheet.
Brush the vegetables with olive oil, season with salt and pepper, and roast for 35 minutes.
Scoop the squash flesh into a large pot with the onion, garlic, broth, chili powder, coriander, and cayenne.
Simmer for 15 minutes, then stir in the coconut milk and simmer for 5 minutes.
Blend the soup until smooth, then season with salt and pepper.