1 lg Butternut squash

1 md Onion

3 md Apples

1 c Chopped carrot

5 c Broth

1/4 c Brown sugar

1 t White sugar

1 t Cinnamon

1 c Skim milk

2 ts 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.