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1. Use vegetable peeler to peel squash. Cut lengthwise in half.
2. Remove seeds and cut into 1-inch chunks.
3. Add squash pieces, chopped apples, chopped white onion, dried rosemary, salt, black pepper, chicken broth, and water to stockpot.
4. Bring to a boil over medium-high heat.
5. Reduce heat to low. Simmer, uncovered, for 45 minutes.
6. Add soup in batches to blender. Puree until smooth.
7. Transfer soup to bowl after each batch. Rinse stockpot.
8. Transfer soup from bowl back to stockpot and return to heat.
9. Stir in heavy cream. Heat through.
10. Serve hot. Garnish with chopped fresh parsley.
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