Appetizer for 8
Thai Butternut Squash Soup
$8.67for 450 minServes 8
Butternut squash, carrots, curry paste, and coconut milk simmer until tender, then blend into a smooth, savory soup.
Photo: onceuponachef.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Onions, 0.8 lb$1.29/lb typical | 0.8 lb | $1.03Typical price |
 | Garlic, 0.25$0.75 each typical | 0.25 | $0.22Typical price |
 | Winter squash (butternut, 2.5 lb$1.29/lb typical | 2.5 lb | $3.23Typical price |
 | Carrots, 0.6 lb$1.09/lb typical | 0.6 lb | $0.64Typical price |
 | Broth, 50 oz$0.07/oz typical | 50 oz | $3.49Typical price |
 | Shredded coconut, 14 oz$0.30/oz typical | 14 oz | $4.20Typical price |
 | Lemons and limes, 0.25$0.60 each typical | 0.25 | $0.15Typical price |
 | Green onions, 0.5$1.19 each typical | 0.5 | $0.68Typical price |
 | Nuts and seeds, 3.5 oz$0.70/oz typical | 3.5 oz | $2.36Typical price |
 | Fresh herbs (cilantro, 0.25$1.49 each typical | 0.25 | $0.25Typical price |
| Total for the servings shown | $17.34 | ||
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 oilAsian sauces and pastesSugar and brown sugarHot sauce
Not included in the cost.
- 50 minstart to table
- Mediumdifficulty
- 8servings as written
- $$typical cost tier
ThaiDairy-freeBudgetAppetizersLunchesSnacksCold-weather comfortFallWinter
Typical price
$2.17 per serving$8.67 for 4
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 tbsp vegetable oil
- 2 yellow onions
- 3 cloves garlic
- 2 1/2 lb pre-cut butternut squash butternut squash
- 3 large carrots
- 6 cups chicken broth
- 1 1/2 tbsp fish sauce
- 3 tbsp sugar
- 2 1/2 tbsp thai red curry paste
- 1 cans (14 oz) unsweetened coconut milk
- 1/2 lime (optional)
- 1/4 tsp salt
- sriracha sauce (optional)
- 4 scallions
- 3/4 cup salted peanuts
- 1/3 cup chopped fresh cilantro
Steps
- Heat the oil in a large pot over medium heat, then cook the onions for 5 minutes.
- Add the garlic, ginger, and curry paste, and cook for 1 minute.
- Stir in the squash, carrots, broth, fish sauce, and sugar, then bring to a boil.
- Cover and simmer for 25 minutes, until the vegetables are tender.
- Blend the soup in batches until smooth, then return it to the pot and stir in the coconut milk.
- Warm the soup for 3 minutes, season with salt, and top with lime, sriracha, scallions, peanuts, and cilantro.
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