Lunche for 4

Roasted Vegetable Harvest Soup

Name: Roasted Vegetable Harvest Soup
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 clove garlic; 1/2 butternut squash; 2 red bell pepper; 2 carrot; 1 jalapeño; 1 onion; 2 tsp olive oil; 1/2 tsp ground cumin; 1/2 tsp sweet paprika powder; 1/2 tsp salt; 1/4 tsp ground black pepper; 3 cup vegetable broth; 3/4 cup canned full-fat coconut milk; 1 tsp olive oil; 1/4 tsp ground cumin; 1/4 tsp sweet paprika powder; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/8 tsp salt; 1 pinch ground black pepper

$7.98for 445 minServes 4

Roasted vegetables simmer with broth and coconut milk, then blend into a warmly spiced harvest soup.

Roasted Vegetable Harvest Soup with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Garlic, 0.5$0.75 each typical	0.5	$0.45Typical price
	Winter squash (butternut, 1 lb$1.29/lb typical	1 lb	$1.29Typical price
	Bell peppers, 0.75 lb$2.49/lb typical	0.75 lb	$1.87Typical price
	Carrots, 0.3 lb$1.09/lb typical	0.3 lb	$0.34Typical price
	Poblano and other fresh chiles, 1$0.60 each typical	1	$0.60Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Broth, 25 oz$0.07/oz typical	25 oz	$1.74Typical price
	Coconut milk, 6.5 oz$0.14/oz typical	6.5 oz	$0.89Typical price
Total for the servings shown		$7.98

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

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Salt and pepper

Not included in the cost.

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

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

Typical price

$2.00 per serving$7.98 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

6 clove garlic
1/2 butternut squash
2 red bell pepper
2 carrot
1 jalapeño
1 onion
2 tsp olive oil
1/2 tsp ground cumin
1/2 tsp sweet paprika powder
1/2 tsp salt
1/4 tsp ground black pepper
3 cup vegetable broth
3/4 cup canned full-fat coconut milk
1 tsp olive oil
1/4 tsp ground cumin
1/4 tsp sweet paprika powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1 pinch ground black pepper

Steps

Heat the oven to 425 F and toss the garlic, squash, peppers, carrots, jalapeño, and onion with oil, cumin, paprika, salt, and pepper.
Roast the vegetables on a large baking sheet for 25 minutes, turning them halfway through.
Transfer the roasted vegetables to a large pot, add the broth and coconut milk, and simmer for 12 minutes.
Blend the soup until smooth, then adjust the seasoning with salt and pepper.
Heat the remaining oil in a small skillet, stir in the cumin, paprika, garlic powder, onion powder, salt, and pepper for 1 minute, and drizzle it over the soup.