Lunche for 6
Butternut Apple Soup
$5.44for 465 minServes 6
Roasted squash simmers with apple, onion, garlic, herbs, spices, and broth before blending into a smooth soup.
Photo: nospoonnecessary.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Winter squash (butternut, spaghetti)$1.29/lb typical | 2.5 lb | $3.23Typical price |
 | Butter$0.40/oz typical | 1.5 oz | $0.60Typical price |
| Onions$1.29/lb typical | 0.3 lb | $0.39Typical price |
 | Apples$1.79/lb typical | 0.4 lb | $0.67Typical price |
| Garlic$0.75 each typical | 0.25 | $0.26Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | 0.5 | $1.19Typical price |
 | Broth or stock$0.07/oz typical | 13 oz | $0.94Typical price |
| Lemons and limes$0.60 each typical | 0.25 | $0.20Typical price |
| Total for the servings shown | $8.16 | ||
Pantry staples you likely have
Dried herbs, spices and seasoning blends
Not included in the cost.
Swaps
- Swap Onions for Red onionsabout $0.20/lb more at typical prices
- Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
- 65 minstart to table
- Mediumdifficulty
- 6servings as written
- $typical cost tier
AmericanVegetarianBudgetLunchesCold-weather comfortFallWinter
Typical price
$1.36 per serving$5.44 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 large butternut squash
- 3 tbsp olive oil or unsalted butter
- to taste kosher salt and ground black pepper (optional)
- 1 small yellow onion
- 1 granny smith apple
- 1 tbsp lemon juice
- 1/4 heaping tsp ground ginger
- 1/8 tsp each: ground nutmeg. ground cinnamon & cayenne
- 3 1/2 cloves garlic
- 1 heaping tbs fresh sage leaves
- 1 scant tbs fresh thyme leaves
- 3 1/4 cups low-sodium chicken stock or veggie broth (optional)
- optional: to taste heavy cream
- optional garnish: toasted pumpkin seeds or toasted walnuts
- optional garnish: crème fraiche
Steps
- Heat the oven to 425 F, halve the squash, and roast it cut-side down for 35 minutes.
- Heat the oil or butter in a large pot over medium heat and cook the chopped onion for 5 minutes.
- Add the apple, garlic, sage, thyme, ginger, nutmeg, cinnamon, and cayenne, then cook for 3 minutes.
- Scoop in the roasted squash and add the broth, then simmer for 15 minutes.
- Blend the soup until smooth, stir in the lemon juice, and season with salt and pepper.
- Warm the soup for 2 minutes more and stir in heavy cream if desired.
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