Pumpkin Soup

Introduce your preschooler to this silky smooth pumpkin soup. It's a perfect way to warm them up on those windy autumn afternoons.

It's a Summer Playdate, Fri., 6/1 @ 9am on NICK

Ingredients

• 1 tbsp. vegetable oil
• 3/4 cup chopped onion
• 2 tsp. minced garlic
• 20 oz. (1 large) peeled and cubed butternut squash (you can buy it already peeled and cubed)
• 1 cup pumpkin purée
• 32 oz. low-sodium chicken broth
• 1/2 tsp. thyme
• Salt and freshly ground pepper
• 1/4 cup plain yogurt
• Fresh herbs for garnish; sage, thyme, parsley

Supplies

• Small plastic resealable bag

Directions

1. Step 1

   Heat the oil in a large saucepan over medium high heat. Add the onions and garlic and cook, stirring occasionally until the onions are translucent, about 5 minutes. Add the squash, pumpkin, chicken broth, and thyme. Bring to a boil, reduce heat and simmer until the squash is tender, about 25 to 30 minutes.

2. Step 2

   Working in small batches, purée the squash mixture in a blender until smooth. (Careful not to overfill the blender with the hot liquid.)

3. Step 3

   Spoon the yogurt into a small resealable bag. Snip a very small corner from the bag. Ladle the soup into individual bowls. Pipe decoration on top with the yogurt and garnish with fresh herbs.

Nurtition Facts

• Calories: 70
• Total Fat: 2g
• Saturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 287mg
• Total Carbs: 12g
• Fiber: 2g
• Sugar: 2g
• Protein: 3g