Recipe courtesy of Rachael Ray
Total:
15 min
Active:
5 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a medium pot, bring chicken stock to a simmer over medium heat. Add frozen cooked squash and cook together until squash is warmed through and loose. Stir in thyme, salt and pepper and cheese and cook over low heat to combine flavors, serve.

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