Squash Soup

6 to 8 servings.
1  butternut squash (approximately 1 lb.)
3 green apples, peeled & coarsely chopped
1 onion, peeled & chopped
1/4 tsp. rosemary OR marjoram
1 tsp. salt
1/4 tsp. pepper
3 (10 1/2 oz.) cans chicken broth
2 soup cans water
1/4 cup heavy cream (OR half & half)
1 tablespoon pumpkin seed oil

Peel squash and seed. Cut into chunks. Combine squash with apples, onions, rosemary, salt and pepper, broth and water in large heavy saucepan. Bring to boil and simmer uncovered for 45 minutes.

Puree soup in blender or food processor. Return mixture to saucepan and bring just to boiling point, then reduce heat. Before serving add cream. Slowly drizzle pumpkin seed oil over the top of each bowl.