Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 large | Butternut squash |
| 1 medium | Onion |
| 3 mediums | Apples |
| 1 cup | Chopped carrot |
| 5 cups | Broth |
| ¼ cup | Brown sugar |
| 1 teaspoon | White sugar |
| 1 teaspoon | Cinnamon |
| 1 cup | Skim milk |
| 2 teaspoons | Cornstarch |
Place the whole squash in the microwave for 8 minutes to make peeling and cutting easier.
Peel and cut squash in cubes. Place all ingredients (except milk and cornstarch) in a soup pot and cook for 45 minutes or longer. Before serving stir in milk and cornstarch. Correct seasonings.