Jack O'Lantern Soup

Ingredients:

1 Tbsp. canola oil

1/2 cup chopped onion

1 peeled and cubed butternut squash

3/4 cup canned pumpkin puree

1 cup chicken or vegetable broth

1/4 tsp. ground thyme

1/4 cup plain, low-fat yogurt (less than 3.83 gm sugar per oz)

Directions:

Heat oil in large saucepan. Add onions and cook until translucent. Add squash, broth, puree and thyme. Bring to a boil, reduce heat and allow to simmer (about 30 to 45 minutes). Puree the mixture in small batches. Pour 1/3 cup serving into bowls. Garnish top with a spoonful of yogurt.

Yield: 3 cups
Serving Size: 1/3 cup soup is 1/4 cup vegetable for a 3-5 year old at lunch/supper.
Credit: CACFP Menu Planning Guide, Team Nutrition