Lunche for 4
Acorn Squash Leek Soup
Roasted acorn squash and buttery leeks blend with broth, then receive toasted pepitas and chives.
Typical price
$9.01for 4 servings
$2.25 per serving$9.01 for 4
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: skinnytaste.com
- 65 minstart to table
- Mediumdifficulty
- 4servings as written
- $$typical cost tier
AmericanLow-carbBudgetLunchesCold-weather comfortFallWinter
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Winter squash (butternut, spaghetti)$1.29/lb typical | 4 lb | $5.16Typical price |
| Butter$0.40/oz typical | 0.5 oz | $0.20Typical price |
| Leeks and shallots$3.49/lb typical | 0.2 lb | $0.68Typical price |
| Broth or stock$0.07/oz typical | 33 oz | $2.32Typical price |
| Nuts and seeds$0.70/oz typical | 0.5 oz | $0.39Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | a little | $0.25Typical price |
| Total for the servings shown | $9.01 | |
Ingredients
- 2 acorn squash
- 1 tbsp butter
- 1 large leek
- 4 cups low sodium chicken broth
- 2 tbsp pepitas
- 2 tbsp chopped chives
Steps
- Heat the oven to 425 F and line a large baking sheet.
- Halve and seed the squash, place it cut-side down on the sheet, and roast for 35 minutes.
- Melt the butter in a large pot and cook the sliced leek for 8 minutes.
- Scoop the squash into the pot, add the broth, and simmer for 10 minutes.
- Blend the soup until smooth, then warm it for 5 minutes.
- Toast the pepitas in a dry skillet over medium heat for 3 minutes and top the soup with them and the chives.
Swaps
- Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
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