Combine the first three ingredients in a small bowl to make the Seasoning Mix.
Place the evaporated milk and dry milk in a blender or food processor and process until smooth and creamy; set aside.
Place the medium-chopped squash and 2 cups of stock in a blender or food processor and purée as finely as possible to a very thick paste. If the blending process stops because the mixture is too thick, add small amounts of stock as necessary to allow the process to continue. When the mixture is completely puréed, add any remaining stock, along with the seasoning mix, and blend thoroughly.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Place the puréed squash into the pot and cook, frequently scraping up the brown bits on the bottom of the pot, until the mixture thickens and comes to a full, rolling boil, creating many "volcanoes" that bubble constantly. Add the milk mixture and the finely diced squash, reduce the heat to low, and stir well. Caution: Dishes using creamy blended mixtures can "break" or curdle easily if they are brought to a full boil. Therefore, bring the liquid just to a gentle boil, and stir immediately. Simmer, stirring frequently, for 8 minutes. Turn off the heat, taste, and if desired, add up to 4 packets of your favorite artificial sweetener.
Note: This is the size you'll need to dice the squash if you use a blender. With a food processor, the pieces don't have to be so small, but if the mixture does not become completely puréed, use a blender.
Copyright 1993 by Paul Prudhomme