| | Directions | | Place broth and squash in a large saucepan over medium heat. Cover and cook 15 minutes or until thoroughly heated, stirring occasionally. Add butter and remaining ingredients; stir until combined. Serves 4. Goes well with Maple-Mustard Pork chops. |
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| Ingredients | | - |  | 1/3 cup chicken broth |
| - | | 2 packages frozen cooked butternut squash (12 ounce packages) |
| - | | 1 tablespoon butter |
| - | | 1/2 teaspoon grated orange rind |
| - | | 1 1/2 teaspoons maple syrup |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
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