16 oz. butternut squash, peeled, seeded, cut up
3 green apples, peeled, cored, chopped coarsely
2 (10 1/2 oz. ea.) cans chicken broth (or make your own)
1 onion, chopped
3 slices white bread, torn in pieces
salt, pepper, rosemary, marjoram

Combine all ingredients. Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes. Cool, then put in blender until smooth.

When ready to serve, heat again. Add a swirl of half and half after you transfer the soup to the serving bowls. Garnish with some chopped parsley.