Silky, slightly sweet, and ready in under an hour, all in one pot. Pre-cut squash skips the hardest part, and an apple plus a touch of maple syrup give it a cozy, rounded flavor.
Ingredients
Each cost is for the amount this recipe uses, not the whole package. Pantry staples like flour, sugar, vanilla and spices cost more on your first trip, then last for many batches. Rows marked “Not priced”, like water and toppings, aren't in the total.
| Ingredient | Price used | Cost |
|---|---|---|
| 2 Tbsp butter | $3.96/lbBLS, Sep 2026 | $0.25 |
| 1 onion, chopped | $1.06/lbUSDA, 2023 | $0.53 |
| 2 cloves garlic, minced | $0.06/cloveEstimate | $0.12 |
| 2½ lb pre-cut butternut squash cubes (about 7 cups), or 1 large squash, peeled and cubed | $1.27/lbUSDA, 2023 · priced as a 3½ lb whole squash. Pre-cut cubes cost more | $4.45 |
| 1 apple, peeled and chopped | $1.86/lbUSDA, 2023 | $0.74 |
| 4 cups chicken or vegetable broth | $0.07/fl ozEstimate | $2.24 |
| ½ tsp salt, plus more to taste | $0.01/tspEstimate | $0.01 |
| ¼ tsp black pepper | $0.04/tspEstimate | $0.01 |
| ¼ tsp ground cinnamon | $0.05/tspEstimate | $0.01 |
| Pinch of ground nutmeg | $0.05/pinchEstimate | $0.05 |
| ½ cup heavy cream or half-and-half | $0.25/fl ozEstimate · priced as heavy cream | $1.00 |
| 1 to 2 Tbsp maple syrup or brown sugar | $0.37/tbspEstimate · priced as 1½ Tbsp pure maple syrup | $0.55 |
| Toppings: a swirl of sour cream, pumpkin seeds, croutons, or crumbled bacon | Not priced | — |
| Total | $9.96 | |
| Per serving (6 servings) | $1.66 |
- 2 Tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2½ lb pre-cut butternut squash cubes (about 7 cups), or 1 large squash, peeled and cubed
- 1 apple, peeled and chopped
- 4 cups chicken or vegetable broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp ground cinnamon
- Pinch of ground nutmeg
- ½ cup heavy cream or half-and-half
- 1 to 2 Tbsp maple syrup or brown sugar
- Toppings: a swirl of sour cream, pumpkin seeds, croutons, or crumbled bacon
Directions
- Soften the onion. Melt the butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook 30 seconds.
- Simmer. Add the squash, apple, broth, salt, pepper, cinnamon, and nutmeg. Bring to a boil, then cover, lower the heat, and simmer until the squash is very tender when poked with a fork, 20 to 25 minutes.
- Blend. Purée the soup with an immersion blender until smooth. If you're using a regular blender, work in batches, fill it only halfway, and hold a towel over the lid so hot steam can escape.
- Finish. Stir in the cream and maple syrup. Taste and add more salt if needed. If the soup is too thick, add a splash of broth or water.
- Serve. Ladle into bowls and add your favorite toppings.
Tips
- For deeper flavor, roast the squash first. Toss the cubes with 2 Tbsp oil and a pinch of salt, roast at 425°F for 25 to 30 minutes, then simmer in step 2 for just 10 minutes.
- Bland soup almost always needs a little more salt, not more sugar.
- Make it vegan with olive oil instead of butter, vegetable broth, and canned coconut milk instead of cream.
Storage
Refrigerate for up to 4 days or freeze for up to 3 months. Reheat on the stove, adding a splash of broth if it has thickened.
How we priced this recipe
- BLS, Sep 2026: U.S. Bureau of Labor Statistics, Average Price Data, U.S. city average, September 2026.
- USDA, 2023: USDA Economic Research Service, Fruit and Vegetable Prices, 2023 (the latest year published).
- Estimate: Food Butler estimate of a typical U.S. store-brand shelf price, October 2026. Neither BLS nor USDA publishes an average price for these items.
Your store's prices will differ. See all recipes.