Lunche for 4

Thai Butternut Squash Soup with winter squash (butternut

Name: Thai Butternut Squash Soup with winter squash (butternut
Total time: 60 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 1/2 lb butternut squash; 1 yellow onion; 3 cloves garlic; 1 tbsp avocado oil; salt and pepper (optional); 2 cups vegetable broth; 2 tbsp red curry paste; 3/4 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 ground cayenne pepper; 1/2 cup unsweetened coconut milk (optional); 3 tbsp fresh chopped cilantro; 1 lime; sriracha chili sauce (optional); 1 cup raw cashews; 1 1/2 tbsp lime juice; 1 1/2 tsp chili powder; 1/4 tsp salt; 1/8 tsp cayenne pepper; 1/2 cup butternut squash seeds; 1/2 tbsp olive oil; 1/8 tsp salt (optional)

$10.69for 460 minServes 4

Roasted squash simmers with curry paste and spices, then blends into soup topped with chili lime cashews and seeds.

Thai Butternut Squash Soup with winter squash (butternut

Photo: peasandcrayons.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 2.65 lb$1.29/lb typical	2.65 lb	$3.43Typical price
	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
	Broth, 17 oz$0.07/oz typical	17 oz	$1.16Typical price
	Shredded coconut, 0.75 oz$0.30/oz typical	0.75 oz	$0.22Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.14Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Nuts and seeds, 4.5 oz$0.70/oz typical	4.5 oz	$3.15Typical price
	Juice, 0.75 oz$0.04/oz typical	0.75 oz	$0.03Typical price
Total for the servings shown		$10.69

Swaps

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

Pantry staples you likely have

Olive and cooking oilSalt and pepperAsian sauces and pastesDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)

Not included in the cost.

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

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

Typical price

$2.67 per serving$10.69 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 1/2 lb butternut squash
1 yellow onion
3 cloves garlic
1 tbsp avocado oil
salt and pepper (optional)
2 cups vegetable broth
2 tbsp red curry paste
3/4 tsp smoked paprika
1/2 tsp ground cumin
1/4 ground cayenne pepper
1/2 cup unsweetened coconut milk (optional)
3 tbsp fresh chopped cilantro
1 lime
sriracha chili sauce (optional)
1 cup raw cashews
1 1/2 tbsp lime juice
1 1/2 tsp chili powder
1/4 tsp salt
1/8 tsp cayenne pepper
1/2 cup butternut squash seeds
1/2 tbsp olive oil
1/8 tsp salt (optional)

Steps

Heat the oven to 425 F and cut the squash, onion, and garlic into chunks.
Toss the squash, onion, and garlic with avocado oil, salt, and pepper on a large baking sheet.
Roast the vegetables for 30 minutes, until tender, while toasting the cashews and squash seeds on a second pan for 8 minutes.
Simmer the roasted vegetables, broth, curry paste, paprika, cumin, and cayenne in a large pot for 15 minutes.
Blend the soup until smooth, then stir in the coconut milk if using and adjust the salt.
Toss the toasted cashews with lime juice, chili powder, salt, and cayenne, then top each bowl with cashews and seeds.