Butternut Squash Soup

• One 2 to 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups)
• 1 large apple (such as Gala or Jonagold), peeled, cored and cut into sixths
• 1 medium yellow onion, cut into sixths
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 garlic clove
• 4 sprigs fresh thyme
• 1 bay leaf
• 4 cups low-sodium chicken broth

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil.
2. Place the squash, apple and onion on the baking sheet. Drizzle with the olive oil, season with the salt and pepper, and toss to combine. Roast in the oven until fork tender, 40-45 minutes.
3. Make a sachet with the garlic, thyme, and bay leaf (tied in a bundle using cheesecloth and cotton twine). Bring chicken broth and sachet to a low boil in a stockpot over high heat. Add the squash, apple, and onion. Lower the heat to a simmer and cook about 20 minutes. Remove from heat and remove the sachet. Use an immersion blender, or transfer to a blender in batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Serve immediately.

butternut squash, apple, yellow onion, olive oil, kosher salt, freshly ground black pepper, garlic, thyme, bay leaf, lowsodium

Taken from www.epicurious.com/recipes/member/views/butternut-squash-soup-50002269 (may not work)