1 sm. butternut squash, halved and seeded
3 med. green apples, cored, peeled, and chopped
2 (10 3/4 oz.) can chicken broth
1 1/2 c. water
3 slices bread, torn into pieces
1 med. onion, chopped
1 tsp. salt
1/4 tsp. rosemary
1/8 tsp. pepper
1/4 tsp. marjoram
1/4 c. cream or milk
Snipped parsley

Peel and cut squash. In 4 quart dutch oven, combine squash, apples, broth, water, bread, onion, salt and spices. Bring to boil; reduce and simmer 45 minutes. Turn 1/4 of soup mixture into blender. Cover and blend until smooth; set aside. Repeat with remaining mixture, 1/4 at a time. Return all soup to dutch oven. Bring to boil. Reduce heat to simmer. Add cream and stir. Garnish with parsley. Serves 6 - 8.