I do mine in different steps, and made a few modifications. Here is how I make mine.
20 oz. frozen butternut squash
1/4 mild onion, diced
16 oz. vegetable broth
16 oz. can of creamed corn
1/8 teas. cinnamon
1 tbs. sugar
2 cups of 1% milk
I thaw my frozen butternut squash in boiling water on the stove top. Once they are tender, I remove it from the heat, and drain the water. I put the butternut squash in my blender.
I saute my onion, and along with the creamed corn, cinnamon, and sugar, put it all in the blender and blend until I get my desired consistency.
Then I pour from the blender into stove top pot, and let it boil for 5 minutes, reduce the heat then I add the 2 cups of milk and let it cook for 10 more minutes.
Variation on a recipe from: Martin Farms