Apple Butternut Squash Soup

4 whole apples
5 lbs. butternut squash
1 stick sweet butter
1 med. onion, sliced
6 whole slices of white bread, cubed (weird I know)
8 c. chicken stock
1 tsp. tarragon
salt and white pepper to taste
2 1/2 c. heavy whipping cream

   Peel, core, and chunk the apples.  Peel and chop the squash.  Melt the butter in a deep skillet over a low flame.  Saute the onions, butternut squash, and apples in the butter until they're tender.  Add the bread cubes to the mixture.  Add the chicken stock, tarragon, salt, and white pepper (to taste).  Bring it to a boil, then cover and simmer it over a low flame until the squash and apples are fully cooked (about 5 minutes).  remove the pan from the heat and blend the soup in a food processor until it's almost creamy.  stir in the cream.  Season again with salt and pepper, to taste (if desired).