| 2 cups pumpkin puree, unsweetened |
1/4 cup |
n/a
|
|
| 4 cups of peeled and blanched butternut squash, ½ inch cubes |
1/2 cup |
$1.49 per pound
|
$0.23 |
| 1 cup vegetable broth |
2 tablespoons |
$3.69 per 32 ounces
|
$0.12 |
| 2 cups coconut milk |
1/4 cup |
$2.99 per 13 1/2 ounces
|
$0.44 |
| 1 cup heavy cream |
2 tablespoons |
$3.89 per pint
|
$0.24 |
| 1 tablespoon chopped ginger |
3/8 teaspoon |
$2.99 per pound
|
$0.01 |
| 3 tablespoons honey |
1 1/8 teaspoons |
$4.69 per 12 ounces
|
$0.11 |
| 3 tablespoons extra virgin olive oil |
1 1/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
| 1 cup carrots, ½ inch chop |
2 tablespoons |
$1.49 per pound
|
$0.05 |
| 3 tablespoons curry powder or paste |
1 1/8 teaspoons |
$3.49 per 6 ounces
|
$0.05 |
| 2 cups blanched broccoli (use same blanching procedure as used with butternut squash) |
1/4 cup |
$0.99 per pound
|
$0.05 |
| 1 teaspoon cayenne pepper |
1/8 teaspoon |
$3.65 per 3 ounces
|
$0.01 |
| 1 cup chopped basil |
2 tablespoons |
$2.59 per cup
|
$0.32 |
| 1 tablespoon fresh cracked black pepper |
3/8 teaspoon |
$2.19 per pound
|
$0.01 |
| 1 teaspoon salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| Total per Serving |
$1.71 |
| Total Recipe |
$13.70 |
Suggestions?