1 butternut squash, peeled, cubed
1/4 cup mild onion, diced
16 oz. can chicken brooth
16 oz. can cream corn
1/8 tsp. cinnamon (optional)
1 tbsp. sugar
2 cups milk
Bring one quart water to a boil, add cubed squash, cover and cook until tender. Drain and puree squash.
Add onion, chicken broth, creamed corn, cinnamon, and sugar. Bring to a boil. Boil for 5 minutes. Add milk. Reduce heat. Cook for 10 minutes. DO NOT BOIL!!