Skip Navigation
Child Nutrition
Main Content
Office of Child Nutrition logo

Jack O' Lantern Soup

Ingredients

6 Servings12 Servings24 Servings
Vegetable oil1 Tbsp2 Tbsp4 Tbsp
Onion, chopped0.5 cup1 cup2 cup
Butternut squash, peeled and cubed1 2 4
Pumpkin purée, canned0.75 cup1.5 cup3 cup
Chicken or vegetable broth, canned1 cup2 cup4 cup
Thyme, ground0.25 tsp0.5 tsp1 tsp
Yogurt, plain, low-fat0.25 cup0.5 cup1 cup

Directions

  1. 1. Heat oil in large saucepan. Add onions and cook until translucent.
  2. 2. Add squash, broth, purée, and thyme. Bring to a boil, reduce heat and allow to simmer (About 30 to 45 minutes).
  3. 3. purée the mixture in small batches.
  4. 4. Pour 1/2 cup serving into bowls.
  5. 5. Garnish top wit ha spoonful of yogurt.
Nutrition Facts
Serving size 1/2 cup (115g)
Amount Per Serving
Calories 64 From Fat 27
% Daily Value*
Total Fat 3g 5%
Sat. Fat 0g 0%
Cholesterol 1mg 0%
Sodium 344mg 14%
Total Carb 7g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 3g
Vitamin A 180% Vitamin C 10%
Calcium 4% Iron 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food For Thought

This soup can be made in advance, frozen and thawed to serve with sandwiches on busy days.

CACFP Crediting

For 3-5 year olds; Lunch/Supper. Must serve all of the following:

  • Fruit/Vegetable