Butternut Squash & Apple Soup
(serves 6 to 8)

Ingredients
1 small butternut squash, peeled, seeded and cut
3 medium apples, peeled chored and chopped
2 cans of chicken broth
1 1/2 cups water
3 slices white bread torn into pieces
1/2 cup chopped onion
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/4 cup whipping cream

Directions
In a Dutch oven, combine squash, apples, chicken broth, water, bread, onion, salt, pepper and herbs. Bring to a boil, reduce heat and simmer uncovered for 45 minutes. Place 1/4 cup of mixture at a time into a blender; blend until smooth. Return to Dutch oven and bring to a boil; reduce to a simmer and stir in cream.