Butternut Squash Soup Elimination Diet

How to Lose 15-20 Pounds by Eating Soup

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Weight Loss Soups

Butternut Squash Soup Elimination Diet Fat Burning Soup Diet Before And After Photos

Our Best Butternut Squash Soup Recipes

A fall favorite, butternut squash shines brightest when used as a base for a rich, warming soup. Thanks to the squash's natural sweetness, you don't need to add many ingredients to elicit a truly unique dish. These recipes are easy to follow, healthy, and will have your family asking for more wonderful dishes with this delicious winter squash. Whether it’s a hearty stew or creamy bisque, everyone will find a family-favorite on this list.

Creamy Butternut-Leek Bisque

Whole-grain quinoa simmers in the soup and then gets blended into the mix—resulting in a thick, creamy, luscious texture. Don’t be afraid to let the blender go for a couple of minutes; that’s the path to super-smooth results. We call for precut-prepped butternut squash because it’s a real time-saver, slashing up to 20 minutes of prep time; you’ll find bags of the peeled, cubed squash in the produce section with the bags of broccoli florets and other prepared-prepped veggies. For the prettiest appearance, go with beige-colored quinoa and skip red or tricolored varieties. Greek yogurt goes into the soup to brighten the taste, and another dollop goes on top as a finishing touch along with crunchy almonds.

Beer Cheese Soup

Butternut squash brilliantly mimics the color and creaminess of cheddar, plus boosts fiber and adds key nutrients such as beta carotene. Rich in energizing B-vitamins and plant protein, nutritional yeast boosts cheesy flavor, yet contain no added sodium. A sharp cheese packs bigger, more complex flavor, allowing us to use less without sacrificing the quintessential cheddar taste.

Roasted Butternut Squash Soup

Can you believe that Thanksgiving is only fifteen days away? I’m working overtime to make sure I can relax with my family on the holiday. I bet that if you imagine me on Thanksgiving, you’ll assume that I’ll be helping out in the kitchen all day. To tell you the truth, I really love kicking my feet up and being served a home-cooked meal for a change. Sorry in advance, Mom!

I’m not completely useless. I usually help throw together a salad (like this one) or bring some cornbread with me, which is great because I can make it the day ahead in my own kitchen. This super creamy (yet cream-less) roasted butternut squash soup is another great make-ahead option. In fact, it tastes even better the next day.

I designed this traditional butternut soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. (My other butternut squash soup’s Thai curry spin doesn’t play nicely with turkey.)

This version would also be a great accompaniment to grilled cheese sandwiches and salads through the end of winter. Basically, if you ever get a hankering for homemade butternut squash soup, this is the recipe for you.

If you’re planning to make this soup for company, you can serve the soup straight from your blender or make it the day before and reheat it (in your blender or in a pot on the stove). Thanksgiving table real estate is always limited, so you might want to serve this soup in matching mugs or tea cups to leave room for the salad plates.

I kept the ingredients list simple so the squash flavor can shine through, but the end result offers exceptionally rich flavor. All you’ll need is butternut squash, olive oil, shallot, garlic, vegetable broth, maple syrup and nutmeg.


A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. (You can substitute olive oil for a vegan soup.) That’s a little trick that I used in my tomato soup in my cookbook, too. It’s by far the best butternut squash soup I’ve ever tasted, and infinitely better than any canned or boxed option.

Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. Bonus! That means you don’t have to peel and chop the squash. Once the squash is out of the oven, you can start sautéing some shallot and garlic.

Then, this soup deviates a bit from other roasted butternut squash soups. You usually have two options. One, you can add the remaining ingredients to the pot and then try to blend it with an immersion blender, which inevitably leaves the soup disappointingly gritty. Or two, you can very carefully transfer hot soup to a blender in batches, which is always a little harrowing but yields creamier results.

I found a better way with this soup, thanks to the features on my beloved Vitamix Professional Series 750 blender. Instead of warming all of the ingredients in the pot, I just transferred the cooked aromatics and scoops of roasted butternut squash to the blender. Then, I poured in the vegetable broth and remaining ingredients. The container is 64 ounces, which allowed me to fit all of the ingredients for this soup without surpassing the maximum fill line, which is awfully convenient.

At that point, I just placed the lid on the blender and selected the soup preset. My Vitamix blended the soup into ultra-creamy oblivion and heated it up to the perfect temperature. It was like magic. Vitamix magic. If you don’t have one, now is the prime time to add one to your Christmas list.

This soup really doesn’t need a garnish, but feel free to add a sprinkle of freshly ground black pepper or some toasted pepitas for some extra visual appeal. For more meatless Thanksgiving recipe inspiration, check out my Thanksgiving roundup here!

Instant Pot Curried Butternut Squash Soup

Instant Pot - Pressure Cooker Curried Butternut Squash Soup

If you follow any kind of elimination diet like AIP or Paleo or even the GAPS diet, you will find that homemade soups start to become your best friend. Soup is a dish that is chock full of vitamins and nutrients with the base of homemade broth which is literally the best healing remedy for your gut. An added benefit of making and eating soup is that one pot will make a lot of meals and they are usually really simple to put together.

Personally, I have always loved the taste of curry. The warm, earthy spices with a bit of a kick make me happy. Plus, turmeric which is one of the healthiest spices around, and is in curry powder, is a root you absolutely want to have in your diet.

As If Soup Could Get Any Easier

I already mentioned how easy soups are to put together for a meal but making soup just got even simpler! With the introduction of the Instant Pot (this one is my favorite version), now a hearty soup can be prepared in under a half hour! I don’t know about you, but with the days being so busy, this is music to my ears!

Let’s Talk About Ingredients

  • Coconut Oil (that doesn’t taste like coconut)is ALWAYS in our pantry. I like the kind that doesn’t have a strong coconut taste because then I can use it in a variety of savory and sweet recipes. I also like to be able to buy it in bulk for a reasonable price. Our favorite version is tested to be glyphosate free too
  • Ideally, you’ll want to use organic ingredients as much as possible in the foods you prepare. It’s a well-known fact that they have less if any, herbicides and pesticides in them, they are proven to be non-GMO and they will help to improve your overall health rather than make it worse. This means, purpose to buy onions, butternut squash, garlic, broth and your spices organic.
  • You may think that your spices don’t need to be organic, but rest assured, harmful heavy metals, as well as herbicides and pesticides, can reside in your spices. Always buy organic spices. Here are some organic curry powders that are perfect for making this soup.
  • It’s always great to keep homemade bone broth on hand but I understand that life is busy. In a pinch, when you don’t have any of the homemade version on hand, this is our favorite organic boxed brand of broth! The fun part is you can participate in their auto-ship and get it regularly delivered to your house fairly inexpensively.
  • Coconut Milk is a staple in our pantry. However, there is a lot of cruddy coconut milk out there today that use harmful fillers in them. The coconut milk you buy should just be coconut and water. Plain and simple. We have a few organic brands we love but this one is the most convenient to get since you can order it from the comfort of your own home for a fraction of what it costs in the stores.

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MUST HAVE Kitchen Tools to Make this Soup

  • If you don’t know how to peel and prep a butternut squash, then I strongly recommend visiting this post for a tutorial.
  • Hands down THE BEST peelers for your veggies. You’ll need the red one for your butternut squash. I haven’t used any other kind for over 10 years!
  • An Immersion Blender is a kitchen tool I use often, whether it be for dressings, soups or sauces, it really comes in handy. This is my favorite one!

Instant Pot - Pressure Cooker Curried Butternut Squash Soup Recipe

4:17 pm Updated by

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