1 sm. butternut squash
2 apples
2 cans (13 oz.) chicken broth
1 qt. water
1 onion, chopped
1 c. diced celery
1 1/2 tsp. salt
1/4 tsp. rosemary, crumbled
1/4 tsp. marjoram, crumbled
2 bananas, peeled and chunked
1 green pepper, chunked
1/2 c. chopped parsley
Shredded Swiss cheese
Croutons

Peel, seed and chunk squash and apple. Combine with chicken broth, water, onion, celery, salt, rosemary and marjoram. Cover, simmer 30 minutes until squash is tender. Cool 10 minutes. Remove squash to blender jar along with 1/4 cup pan broth. Whirl in blender until smooth. Pour back into pan. Spoon apples into blender jar along with 1/4 cup pan broth. Whirl until smooth. Add bananas to blender. Whirl until smooth. Pour back into pan, stirring until mixture is smooth. Add pepper and parsley. Simmer 15 minutes longer. Top with serving with cheese and croutons.

Makes about 3 quarts.