Butternut Squash and Apple Soup

Found this in a post by Boogie..sounds pretty tasty and perfect for the coming cold weather.
NEED:
3 tart green apples (but any apples will do)
2 Tablespoon olive oil
1 medium onion
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1 teaspoon ground ginger
3 ( 10.5 ounce) cans chicken broth, double strength
2 teaspoons chicken bouillon dissolved in 10 oz hot water
1 teaspoon freshly ground pepper, salt to taste

1. Cut butternut squash in half length-wise and seed. You might want to pare/seed before cooking. Can also be done after. Microwave on high 7 minutes with the cut side up, until fork tender all over.
Remove carefully from microwave (will be hot!) and allow to stand on heat-proof surface. While it is standing:
2. Peel, core and coarsely chop the apples.
3. Peel the onion and coarsely chop. Sauté onion and apples until onion is translucent.
4. Combine all ingredients in a heavy saucepan .
5. Add rosemary, marjoram, ginger, chicken broth, bullion, water, salt and pepper.
6. Stir in peeled squash, cut up into 1 inch squares.
7. Add 1 ½ cups water
8. Bring to a boil and simmer for 45 minutes.
9. Puree the soup in a blender until smooth.
(Do in several batches, not filling the blender more than a quarter full each time


ENJOY!