Cindy’s cream of butternut squash and apple soup

Makes about eight servings

Ingredients:
1 butternut squash (about 1 lb or .5 kg)
3 tart green apples, peeled, cored and chopped
1 chopped medium onion
1/4 tsp or 1 ml dried rosemary
1/4 tsp or 1 ml dried marjoram
5 cups or 1.25 L chicken broth
3.5 cups or 875 ml water
2 slices white bread
1 tsp or 5 ml salt
1/4 tsp or 1 ml pepper
1/4 cup or 50 ml heavy cream
chopped fresh parsley

Directions:
Cut the butternut squash in half, scoop out seeds, then place in a large saucepan with all remaining ingredients, except cream and parsley. Cover and bring to a boil, then simmer uncovered for 45 minutes. Remove squash, scoop pulp away from peel, discard peel and return the pulp to the soup. Puree soup with a blender until smooth. Return soup to saucepan and bring to a boil. Just before serving, stir in the cream and garnish with parsley. Serve hot and enjoy.