Butternut Squash and Tomato Soup with Crispy Tortilla Topping

Ingredients

• 1 medium Butternut squash

  On sale at Publix: Acorn Squash, Butternut, Buttercup, or Spaghetti; or Pie Pumpkins

  $0.99 $1.99

• 28 oz Tomato sauce

  On sale at Publix: Progresso Broth, 32-oz ctn.; or Tuttorosso Tomatoes, Puree, or Sauce, 28-oz c

  $1.20 $2.89

• 4 cups Vegetable broth

  about $1.50

• 1 cup Tortilla chips

  On sale at Publix: Tortillería Mi Niña Tortilla Chips, Organic, Located in the Deli, 12-oz pkg.

  $3.10 $6.19

• 2 tablespoons Olive oil

  pantry

• 1 teaspoon Salt

  pantry

• 0.5 teaspoon Black pepper

  pantry

• 0.5 teaspoon Cumin

  pantry

Prices are from Publix the week of October 4, 2026. Sale prices change every week and differ by store.

Steps

1. Peel and cube the butternut squash, toss with olive oil, salt and pepper, and roast at 400F for 20 minutes until tender and caramelized.
2. Transfer roasted squash to a pot and add tomato sauce and vegetable broth.
3. Simmer for 5 minutes until flavors meld, then blend smooth with an immersion blender or in batches in a regular blender.
4. Taste and adjust seasoning with salt, pepper and cumin.
5. Ladle into bowls and top with a handful of tortilla chips to serve.

Why it’s cheap

3 of the 8 ingredients were on sale at Publix the week of October 4, 2026, led by butternut squash at $0.99 instead of $1.99.

The sale items rang up $5.78 under their regular prices.

Penny Meals prices a dinner by the share of each package you actually cook, adds an estimated shelf price for anything that wasn’t on sale, and counts pantry staples like oil and salt as free. That came to $1.18 a serving, or $4.72 for 4 servings.

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