- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 6 servings
Ingredients
1/2 cup chicken broth
2 boxes, 10 ounces each, frozen cooked butternut squash puree
2 tablespoons chopped fresh thyme leaves
Salt and pepper
1/2 cup Parmesan
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.
