Dinner for 6

Coconut Curry Squash Soup

Name: Coconut Curry Squash Soup
Total time: 60 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 butternut squash; 1/2 tbsp olive oil; 1 large onion; 3 clove garlic; 2 tsp curry powder; 1/4 tsp ground turmeric; 1/4 tsp garam masala; 1/8 tsp ground black pepper; 2 1/2 cup water; 3/4 cup cooked brown lentils; 1 carrot; 2 vegetable bouillon cube; 1 3/4 cup canned full-fat coconut milk; 1/2 lemon; 2 tsp olive oil; 3/4 cup cooked brown lentils; 1 tsp dried mint leaves; 1/2 tsp curry powder; 1/4 tsp garam masala; 1/4 tsp salt

Roasted squash and lentils simmer with coconut milk, curry spices, carrot, and garlic for a smooth filling soup.

Typical price

$5.22for 4 servings

$1.31 per serving$5.22 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.

Photo: pickuplimes.com

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

Indian Vegetarian Vegan Dairy-free Budget Family Lunches Dinners Cold-weather comfort Fall Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	2 lb	$2.58Typical price
Onions$1.29/lb typical	0.5 lb	$0.65Typical price
Garlic$0.75 each typical	0.25	$0.22Typical price
Dried beans and lentils$0.11/oz typical	11 oz	$1.16Typical price
Carrots$1.09/lb typical	0.15 lb	$0.17Typical price
Broth or stock$0.07/oz typical	2 oz	$0.14Typical price
Coconut milk$0.14/oz typical	15 oz	$2.08Typical price
Lemons and limes$0.60 each typical	0.5	$0.30Typical price
Total for the servings shown		$7.84

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Ingredients

1 butternut squash
1/2 tbsp olive oil
1 large onion
3 clove garlic
2 tsp curry powder
1/4 tsp ground turmeric
1/4 tsp garam masala
1/8 tsp ground black pepper
2 1/2 cup water
3/4 cup cooked brown lentils
1 carrot
2 vegetable bouillon cube
1 3/4 cup canned full-fat coconut milk
1/2 lemon
2 tsp olive oil
3/4 cup cooked brown lentils
1 tsp dried mint leaves
1/2 tsp curry powder
1/4 tsp garam masala
1/4 tsp salt

Steps

Heat the oven to 425 F, peel and cube the squash, toss it with 1/2 tablespoon oil, and roast on a baking sheet for 25 minutes.
Cook the onion, garlic, and carrot in 2 teaspoons oil in a large pot over medium heat for 8 minutes.
Stir in the curry powder, turmeric, garam masala, and pepper, and cook for 1 minute.
Add the roasted squash, water, bouillon cubes, and 3/4 cup lentils, then simmer for 12 minutes.
Blend the soup until smooth, stir in the coconut milk and lemon juice, and heat for 5 minutes.
Warm the remaining lentils with mint, curry powder, garam masala, and salt in a small pan for 5 minutes, then spoon them over the soup.

Swaps

Carrots for Sweet potatoesabout $0.20/lb more at typical prices
Onions for Red onionsabout $0.20/lb more at typical prices
Dried beans and lentils for Canned beansabout $0.02/oz less at typical prices