Butternut Squash Chowder

2 cups cooked and pureed butternut squash

1/4 cup mild onion, diced

16 oz. chicken broth

16 oz. creamed corn

1/8 tsp. cinnamon

1 Tbsp. sugar

Salt and pepper to taste

2 cups milk (any type from skim to half and half)

Mix all ingredients except milk in the saucepan. Bring to boiling and boil for 5 minutes. Add milk and heat through but do not boil.