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Home / Recipes / American

Lunche for 4

Butternut Squash Soup

$7.54for 465 minServes 4

Roasted squash, apples, onion, and garlic simmer with stock before blending into a smooth, warmly spiced soup.

Butternut Squash Soup with its ingredients

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Winter squash (butternut, 2 lb$1.29/lb typical2 lb$2.58Typical price
Onions, 0.4 lb$1.29/lb typical0.4 lb$0.52Typical price
Apples, 0.75 lb$1.79/lb typical0.75 lb$1.34Typical price
Garlic, 0.75$0.75 each typical0.75$0.60Typical price
Mint, a little$1.99 each typicala little$0.12Typical price
Broth, 17 oz$0.07/oz typical17 oz$1.16Typical price
Heavy cream, 2 oz$0.22/oz typical2 oz$0.46Typical price
Nuts and seeds, 0.25 oz$0.70/oz typical0.25 oz$0.17Typical price
Total for the servings shown$7.54

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

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperDried herbs, spices and seasoning blends

Not included in the cost.

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

AmericanBudgetLunchesBack to schoolCold-weather comfortFallWinter

Typical price

$1.89 per serving$7.54 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 butternut squash
  • 1 yellow onion
  • 2 sweet apples
  • 8 cloves garlic
  • 3 sprigs fresh thyme (optional)
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper (optional)
  • 2 cups vegetable or chicken stock
  • 1/2 cup heavy cream (optional)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cayenne pepper
  • pepitas (optional)

Steps

  1. Heat the oven to 425 F and spread the squash, onion, apples, and garlic on a large baking sheet.
  2. Toss the vegetables with olive oil, salt, and pepper, then roast for 35 minutes.
  3. Transfer the roasted vegetables to a large pot and add the stock, thyme, nutmeg, and cayenne.
  4. Simmer the soup uncovered for 20 minutes.
  5. Blend the soup until smooth, then stir in the cream if using.
  6. Warm the soup for 5 minutes without boiling.

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