Silhouette-Style Butternut Squash Soup

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A clear, velvety soup featuring a single roasted butternut squash slice arranged to create a delicate winter tree silhouette on top. This soup recipe, ready in about 55 minutes, pairs butternut squash, butternut squash, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs (peeled and cubed) butternut squash
• 1 small (peeled and cut into 1/4-inch slices) butternut squash
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 lbs peeled and cubed butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper, then spread in a single layer on a baking sheet. Roast for 25 minutes until tender and golden at the edges.
2. Step 2: Transfer the roasted butternut squash to a saucepan with 4 cups vegetable broth and 1/4 tsp nutmeg. Simmer over medium heat for 10 minutes, then blend with an immersion blender until completely smooth.
3. Step 3: Stir in 1/2 cup heavy cream and heat over low heat for 2 minutes until warmed through. Season with salt and pepper to taste.
4. Step 4: Arrange one 1/4-inch thick slice of peeled and roasted butternut squash (from the small squash) on top of each bowl of soup to form a tree silhouette.