Lunche for 6

Thai Butternut Squash Soup with broth

Name: Thai Butternut Squash Soup with broth
Total time: 55 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 2 tbsp olive oil; 1 yellow onion; 3 cloves garlic; 1 tbsp peeled and minced ginger; 1 1/2 tbsp thai red curry paste; 5 cups low-sodium chicken broth; 1 butternut squash; 1 tbsp brown sugar; salt; 1 cup coconut milk; 1 tbsp fresh lime juice; 1/2 cup chopped honey roasted or unsalted peanuts (optional); 1/4 cup chopped fresh cilantro (optional); red pepper flakes (optional)

$6.25for 455 minServes 6

Butternut squash simmers with curry paste, aromatics, broth, coconut milk, and lime juice before blending smooth.

Photo: cookingclassy.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Fresh ginger, 0.25 oz$0.40/oz typical	0.25 oz	$0.10Typical price
	Broth, 42 oz$0.07/oz typical	42 oz	$2.91Typical price
	Winter squash (butternut, 2 lb$1.29/lb typical	2 lb	$2.58Typical price
	Coconut milk, 8.5 oz$0.14/oz typical	8.5 oz	$1.19Typical price
	Juice, 0.5 oz$0.04/oz typical	0.5 oz	$0.02Typical price
	Nuts and seeds, 1.25 oz$0.70/oz typical	1.25 oz	$0.79Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.09Typical price
Total for the servings shown		$9.38

Swaps

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

Pantry staples you likely have

Olive and cooking oilAsian sauces and pastesSyrups, molasses, powdered sugarDried herbs, spices and seasoning blends

Not included in the cost.

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

Thai Dairy-free Budget Lunches Cold-weather comfort Fall Winter

Typical price

$1.56 per serving$6.25 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 tbsp olive oil
1 yellow onion
3 cloves garlic
1 tbsp peeled and minced ginger
1 1/2 tbsp thai red curry paste
5 cups low-sodium chicken broth
1 butternut squash
1 tbsp brown sugar
salt
1 cup coconut milk
1 tbsp fresh lime juice
1/2 cup chopped honey roasted or unsalted peanuts (optional)
1/4 cup chopped fresh cilantro (optional)
red pepper flakes (optional)

Steps

Heat olive oil in a large pot over medium heat and cook chopped onion for 5 minutes.
Add garlic, ginger, and curry paste, then stir for 1 minute.
Add cubed squash, chicken broth, brown sugar, and salt, then bring the pot to a boil.
Reduce the heat, cover the pot, and simmer for 25 minutes until the squash is tender.
Blend the soup until smooth with an immersion blender, then stir in coconut milk and lime juice.
Simmer uncovered for 5 minutes and season with salt.