Updated: Jul 19, 2022
Original Air Date: December 9th 2019
In this video, we show you a recipe we've been using for years but replaced point-heavy ingredients with lower point options. You would be surprised how velvety and smooth this creamy butternut squash soup turns out to be!
One Butternut Squash
Clubhouse Garlic Plus
Clubhouse Roasted Red Pepper Garlic
Clubhouse Maple Bacon
Trade Joe's Chili Lime
Chili Pepper Flakes (Optional)
2 Tbsp Minced Garlic
1/2 Onion (Diced)
4 Cups Chicken Broth (900mL)
1/4 Cup Low Carb Sugar Free Maple Syrup
1/2 Tsp Cinnamon
1/2 Cup Greek Yogurt
Mix the butternut squash, garlic and your choice of spices in a bowl and then spread out on a baking sheet.
Bake at 400F for 40-50 minutes until brown and done.
In a soup pot, spray it with olive oil.
Add the chopped onion and cook on med-hi heat.
Add garlic plus and roasted red pepper spice to taste and then add the cooked squash.
Lower the heat to med-low.
Add two cup of chicken broth.
Add the parsley and cinnamon.
Simmer for 20 minutes. It will be very thick.
Once cooked and cooled, add the rest of the carton of broth and the yogurt.
Mix well then scoop into a blender and blend until smooth.
Serve with a dollop of yogurt and 1/2 tsp of sugar free maple syrup.
If you try this recipe, post a picture on social media and add #jeanluc&nick so we can see it! We love people using our recipes and making their own inventions!
For instructions, please view video below or on YouTube: https://youtu.be/KEttL0TeY7A