BUTTERNUT SQUASH SOUP Recipe

Peel and dice apples. Peel and seed squash and cut into chunks. Combine squash with the apples, onions, rosemary, salt, pepper, broth and water in a large heavy saucepan.
Bring to a boil and simmer, uncovered, for 45 minutes.
Puree soup in blender or food processor.
Return mixture to saucepan and bring to a boiling point. Then reduce heat and simmer on very low. Before serving, add cream.
Serve hot with fresh parsley on top if desired.