Lunche for 4

Roasted Vegetable Harvest Soup

Name: Roasted Vegetable Harvest Soup
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 clove garlic; 1/2 butternut squash; 2 red bell pepper; 2 carrot; 1 jalapeño; 1 onion; 2 tsp olive oil; 1/2 tsp ground cumin; 1/2 tsp sweet paprika powder; 1/2 tsp salt; 1/4 tsp ground black pepper; 3 cup vegetable broth; 3/4 cup canned full-fat coconut milk; 1 tsp olive oil; 1/4 tsp ground cumin; 1/4 tsp sweet paprika powder; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/8 tsp salt; 1 pinch ground black pepper

Roasted vegetables simmer with broth and coconut milk, then blend into a warmly spiced harvest soup.

Typical price

$7.70for 4 servings

$1.92 per serving$7.70 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.

45 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Budget Lunches Cold-weather comfort Fall Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Garlic$0.75 each typical	0.5	$0.45Typical price
Winter squash (butternut, spaghetti)$1.29/lb typical	1 lb	$1.29Typical price
Bell peppers$2.49/lb typical	0.75 lb	$1.87Typical price
Carrots$1.09/lb typical	0.3 lb	$0.34Typical price
Poblano and other fresh chiles$0.60 each typical	1	$0.60Typical price
Onions$1.29/lb typical	0.4 lb	$0.52Typical price
Broth or stock$0.07/oz typical	25 oz	$1.74Typical price
Coconut milk$0.14/oz typical	6.5 oz	$0.89Typical price
Total for the servings shown		$7.70

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Salt and pepper

Not included in the cost.

Ingredients

6 clove garlic
1/2 butternut squash
2 red bell pepper
2 carrot
1 jalapeño
1 onion
2 tsp olive oil
1/2 tsp ground cumin
1/2 tsp sweet paprika powder
1/2 tsp salt
1/4 tsp ground black pepper
3 cup vegetable broth
3/4 cup canned full-fat coconut milk
1 tsp olive oil
1/4 tsp ground cumin
1/4 tsp sweet paprika powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1 pinch ground black pepper

Steps

Heat the oven to 425 F and toss the garlic, squash, peppers, carrots, jalapeño, and onion with oil, cumin, paprika, salt, and pepper.
Roast the vegetables on a large baking sheet for 25 minutes, turning them halfway through.
Transfer the roasted vegetables to a large pot, add the broth and coconut milk, and simmer for 12 minutes.
Blend the soup until smooth, then adjust the seasoning with salt and pepper.
Heat the remaining oil in a small skillet, stir in the cumin, paprika, garlic powder, onion powder, salt, and pepper for 1 minute, and drizzle it over the soup.