Butternut Squash and Apple Soup

1 large or 2 small butternut squash (approx 1lb)
4 tart green apples
1 large onion
1/2 tsp. rosemary
1/4 tsp. marjoram
4.5 (10.5 oz.) cans chicken broth (double strength)
3 cans water
3 slices white bread
Salt and pepper to taste
1/2 c. heavy cream
1 1/2 tbsp. parsley, freshly chopped

1. Peel and seed the butternut squash before cutting it in half.

2. Peel, core and chop apple roughly into cubes.

3. Peel the onion and chop coarsely.

4. Add the chopped squash and apples to a saucepan, add the rosemary, marjoram, chicken broth, water, bread, salt and pepper and keep on a medium heat until the squash is tender.

5. Add the mixture to a blender (do in several batches, not filling blender more than 1/4 full) and puree until smooth.

6. Return the soup to the saucepan and bring to the boil. Reduce heat and simmer for a further five minutes. Serve hot with fresh parsley on top.