Lunche for 6

Kabocha Apple Soup

Name: Kabocha Apple Soup
Total time: 375 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 kabocha squash; 4 large fuji apples; 2 cups reduced-sodium vegetable broth; 2 tbsp halved deglet noor dates; 2 tsp ground turmeric; 2 tsp fresh ginger; 1 tsp sea salt; 1/2 tsp ground cinnamon; 1 pinch pepper (optional); 1 1/8 cups full-fat coconut milk; 3 large fuji apples; 6 tbsp golden raisins; cilantro

Kabocha squash, apples, dates, and spices cook slowly with broth, then blend with coconut milk into a smooth soup.

Typical price

$8.35for 4 servings

$2.09 per serving$8.35 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.

375 minstart to table
Involveddifficulty
6servings as written
$$typical cost tier

American Vegetarian Vegan Dairy-free Budget Lunches Slow cooker 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
Apples$1.79/lb typical	3.3 lb	$5.87Typical price
Broth or stock$0.07/oz typical	17 oz	$1.16Typical price
Dried fruit and raisins$0.45/oz typical	2.5 oz	$1.13Typical price
Fresh ginger$0.40/oz typical	a little	$0.07Typical price
Coconut milk$0.14/oz typical	9.5 oz	$1.34Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.37Typical price
Total for the servings shown		$12.52

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Ingredients

1 kabocha squash
4 large fuji apples
2 cups reduced-sodium vegetable broth
2 tbsp halved deglet noor dates
2 tsp ground turmeric
2 tsp fresh ginger
1 tsp sea salt
1/2 tsp ground cinnamon
1 pinch pepper (optional)
1 1/8 cups full-fat coconut milk
3 large fuji apples
6 tbsp golden raisins
cilantro

Steps

Cut the squash and four apples into chunks, removing the seeds.
Add the squash, apples, dates, turmeric, ginger, cinnamon, salt, pepper, and broth to a slow cooker.
Cover and cook on low for 6 hours, or until the squash is very tender.
Blend the soup until smooth, then stir in the coconut milk.
Chop the remaining apples and stir them with the raisins and cilantro.
Top each bowl with the apple mixture and serve hot.