1996 BUTTERNUT SQUASH AND APPLE SOUP

1 small butternut squash
3 Granny Smith apples
1 medium onion
1/4 teaspoon rosemary
1/4 teaspoon marjoram
3 cans condensed chicken broth
3 soup cans water
2 slices white bread
salt and pepper to taste
1/4 cup heavy cream
2 tablespoons chopped parsley

Cut butternut squash in half. Peel and seed. Peel, core and coarsely chop apples. Peel onion and chop coarsely. Combine ingredients with rosemary, marjoram, chicken broth, water, bread and salt and pepper in heavy saucepan. Bring to boil, then simmer uncovered for 45 minutes to make soup. In blender, puree soup in several batches until smooth. Do not fill blender more than quarter full each time. Return soup to saucepan and bring to boil, then reduce heat. Add heavy cream. Serve hot with sprinkle of parsley on top.

-- Old Brook Farm, Harrisville