Lunche for 6
Butternut Squash Apple Soup
$3.97for 475 minServes 6
Butternut squash and apple simmer with onion, garlic, broth, thyme, and cream for a smooth, mild soup.
Photo: tasteofhome.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Onions, 0.3 lb$1.29/lb typical | 0.3 lb | $0.39Typical price |
 | Butter, 0.5 oz$0.40/oz typical | 0.5 oz | $0.20Typical price |
 | Garlic, a little$0.75 each typical | a little | $0.08Typical price |
 | Winter squash (butternut, 1.9 lb$1.29/lb typical | 1.9 lb | $2.42Typical price |
 | Broth, 15 oz$0.07/oz typical | 15 oz | $1.05Typical price |
 | Apples, 0.45 lb$1.79/lb typical | 0.45 lb | $0.84Typical price |
 | Heavy cream, 4.25 oz$0.22/oz typical | 4.25 oz | $0.91Typical price |
| Total for the servings shown | $5.96 | ||
Swaps
- Swap onions for red onionsabout $0.20/lb more at typical prices
- Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
- Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Pantry staples you likely have
Dried herbs, spices and seasoning blends
Not included in the cost.
- 75 minstart to table
- Mediumdifficulty
- 6servings as written
- $typical cost tier
AmericanVegetarianBudgetLunchesBack to schoolCold-weather comfortFallWinter
Typical price
$0.99 per serving$3.97 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.
Ingredients
- 1 small onion
- 1 tbsp butter
- 1 clove garlic
- 6 cups cubed peeled butternut squash
- 1 can reduced-sodium chicken broth or vegetable broth
- 1 large apple
- 1/2 cup water
- 3/4 tsp minced fresh thyme or 1/2 teaspoon dried thyme
- 1 tsp salt
- 1/2 cup half-and-half cream
Steps
- Melt the butter in a large pot over medium heat.
- Cook the chopped onion and garlic for 5 minutes, stirring often.
- Add the squash, peeled apple, broth, water, thyme, and salt.
- Bring the pot to a boil, then cover and simmer for 40 minutes, until the squash is tender.
- Blend the soup until smooth, then stir in the half-and-half.
- Warm the soup over low heat for 5 minutes without boiling, and season with salt and pepper.
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