• ⅓ cup fat free, less-sodium chicken broth
• 1 pkg (12 oz) frozen cooked butternut squash
• 1 Tbsp butter
• ½ tsp grated orange rind
• 1½ tsp maple syrup
• ¼ tsp salt
• ¼ tsp freshly ground black pepper

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 and stir until combined.