Lunche for 6

Thai Pumpkin Soup with winter squash (butternut

Name: Thai Pumpkin Soup with winter squash (butternut
Total time: 80 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 2 tbsp extra-virgin olive oil; 1 yellow onion; 3 cloves garlic; 1 tsp grated peeled fresh ginger; 2 tbsp red curry paste; 2 1/2 lb sugar pumpkin; 2 1/2 lb butternut squash; 3 cups chicken or vegetable stock; 1 tsp kosher salt (optional); 1 can (15 oz) coconut milk (optional); 1 tbsp fish sauce; pumpkin seeds (optional); chili crunch oil or sriracha (optional); fresh cilantro (optional)

$7.53for 480 minServes 6

Pumpkin and squash simmer with curry paste, aromatics, stock, coconut milk, and fish sauce until smooth.

Thai Pumpkin Soup with winter squash (butternut

Photo: themodernproper.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, a little$0.40/oz typical	a little	$0.03Typical price
	Winter squash (butternut, 5 lb$1.29/lb typical	5 lb	$6.45Typical price
	Broth, 25 oz$0.07/oz typical	25 oz	$1.74Typical price
	Coconut milk, 7.5 oz$0.14/oz typical	7.5 oz	$1.05Typical price
	Nuts and seeds, 0.25 oz$0.70/oz typical	0.25 oz	$0.17Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$11.30

Swaps

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

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilAsian sauces and pastesSalt and pepperHot sauce

Not included in the cost.

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

Thai Dairy-free Budget Lunches Back to school Cold-weather comfort Fall Winter

Typical price

$1.88 per serving$7.53 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 extra-virgin olive oil
1 yellow onion
3 cloves garlic
1 tsp grated peeled fresh ginger
2 tbsp red curry paste
2 1/2 lb sugar pumpkin
2 1/2 lb butternut squash
3 cups chicken or vegetable stock
1 tsp kosher salt (optional)
1 can (15 oz) coconut milk (optional)
1 tbsp fish sauce
pumpkin seeds (optional)
chili crunch oil or sriracha (optional)
fresh cilantro (optional)

Steps

Heat the oil in a large pot over medium heat and cook the chopped onion for 5 minutes.
Add the garlic, ginger, and curry paste, then cook for 1 minute.
Add the peeled, seeded pumpkin and squash with the stock, then bring to a boil.
Lower the heat, cover the pot, and simmer for 40 minutes, until the vegetables are very soft.
Blend the soup until smooth, stir in the coconut milk and fish sauce, and simmer for 5 minutes.