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.