1 med. butternut squash
3 tart green apples, peeled and coarsely chopped
1 med. onion, chopped
1/4 tsp. rosemary or marjoram, optional
1 tsp. salt
1/4 tsp. pepper
3 cans chicken broth, 10 oz. each
2 soup cans water
1/4 c. heavy cream or half and half
Chopped fresh parsley for garnish

Peel squash and seed it. Cut into chunks. Combine all ingredients, except cream. Bring to boil and simmer uncovered 45 minutes. Puree' soup in blender. Return mixture to sauce pan and bring to boiling point. Reduce heat. Before serving add cream and sprinkle with parsley.