Jack O’ Lantern Soup Servings: 24
Ingredient Vegetable oil Onion, chopped Butternut squash, peeled and cubed Pumpkin puree, canned Chicken or vegetable broth, canned Thyme, ground Yogurt, plain, low-fat
Weight or Measure ¼ cup 2 cups 4 each 3 cups 4 cups 1 tsp 1 cup
Instructions: 1. Heat oil in large saucepan. Add onions and cook until translucent. 2. Add squash, broth, purée and thyme. Bring to a boil, reduce heat and allow to simmer (about 30 to 45 minutes). 3. Purée the mixture in small batches. 4. Pour 1/2 cup serving into bowls. 5. Garnish top with a spoonful of yogurt. CACFP Guidelines: ½ cup serving provides: ¼ cup equivalent of vegetables Fun Tip: This soup can be made in advance, frozen and thawed to serve.
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