See below ingredients and instructions of the recipe
1 lg Butternut squash 1/4 c Brown sugar
1 md Onion 1 t White sugar
3 md Apples 1 t Cinnamon
1 c Chopped carrot 1 c Skim milk
5 c Broth 2 t 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.