Butternut Squash Soup
Ingredients
- 1 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups)
- 1 large apple, peeled, cored and cut into sixths
- 1 medium yellow onion, cut into sixths
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 clove garlic
- 4 sprigs thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
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