1 small butternut squash (2 lb.)
3 tart 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
chopped parsley (optional garnish)

Peel, seed and coarsely chop apples and squash. Coarsely chop onion. Combine first 10 ingredients in heavy saucepan. Bring to a boil and simmer uncovered 45 minutes. Cool soup a bit, then puree in blender. Return soup to saucepan and bring to a boil. Add cream and, if desired, sprinkle with chopped parsley. Serves 6.