Apple And Butternut Squash Soup

• 1 small butternut squash (about 1 lb.)
• 3 tart green apples
• 1 medium onion
• 1/4 tsp. rosemary
• 1/4 tsp. marjoram
• 3 cans chicken broth
• 2 cans water
• 2 slices white bread
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. heavy cream (I've used canned milk in a pinch)
• parsley for garnish

1. Cut squash in half, seed and peel.
2. Peel, core and coarsely chop the apples.
3. Peel and coarsely chop the onion or put all in blender and chop. Combine all ingredients with herbs, broth, water, bread, salt and pepper in heavy saucepan. Bring to a boil and simmer 45 minutes. Puree in blender, filling only 1/4 full at a time. Return soup to saucepan and bring just to a boil. Add cream and serve at once.

butternut, green apples, onion, rosemary, marjoram, chicken broth, water, white bread, salt, pepper, heavy cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=921012 (may not work)