Dinner for 6

Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 1/2 lb butternut squash; 3 large carrots; 1 onion; 1 tbsp avocado oil; 1/2 tsp salt; 1/4 tsp pepper; 1/4 cup water; 2 tbsp unsalted butter; 3 cloves garlic; 3 cups vegetable broth; additional salt + pepper (optional); 15 oz canned chickpeas; 1 tbsp avocado oil; 1/4 tsp sea salt; 1/4 tsp smoked paprika; 1/4 tsp ground cayenne pepper; 1/4 tsp garlic powder; 1/8 tsp ground cumin; 1/8 tsp black pepper

Roasted squash, carrots, onion, and garlic blend with broth, while spiced chickpeas add a crisp topping.

Typical price

$5.61for 4 servings

$1.40 per serving$5.61 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: peasandcrayons.com

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

American Vegetarian Budget Family Lunches Dinners Sheet pan 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	2.5 lb	$3.23Typical price
Carrots$1.09/lb typical	0.6 lb	$0.64Typical price
Onions$1.29/lb typical	0.4 lb	$0.52Typical price
Butter$0.40/oz typical	1 oz	$0.40Typical price
Garlic$0.75 each typical	0.25	$0.22Typical price
Broth or stock$0.07/oz typical	25 oz	$1.74Typical price
Canned beans$0.09/oz typical	15 oz	$1.35Typical price
Total for the servings shown		$8.41

Pantry staples you likely have

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

Not included in the cost.

Ingredients

2 1/2 lb butternut squash
3 large carrots
1 onion
1 tbsp avocado oil
1/2 tsp salt
1/4 tsp pepper
1/4 cup water
2 tbsp unsalted butter
3 cloves garlic
3 cups vegetable broth
additional salt + pepper (optional)
15 oz canned chickpeas
1 tbsp avocado oil
1/4 tsp sea salt
1/4 tsp smoked paprika
1/4 tsp ground cayenne pepper
1/4 tsp garlic powder
1/8 tsp ground cumin
1/8 tsp black pepper

Steps

Heat the oven to 425 F and toss the squash, carrots, and onion with oil, salt, and pepper on a sheet pan.
Spread the chickpeas on a second pan and toss them with oil, sea salt, smoked paprika, cayenne, garlic powder, cumin, and black pepper.
Roast both pans for 30 minutes, stirring the chickpeas once.
Melt the butter in a large pot, cook the garlic for 1 minute, then add the roasted vegetables and broth.
Simmer the soup for 15 minutes, then blend until smooth and season with salt and pepper.
Top the soup with the roasted chickpeas.

Swaps

Carrots for Sweet potatoesabout $0.20/lb more at typical prices
Onions for Red onionsabout $0.20/lb more at typical prices
Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
Canned beans for Dried beans and lentilsabout $0.02/oz more at typical prices