This is a great fall soup when you have an overabundance of squash.  It is extremely easy to make and really tasty.

​Ingredients:

One large butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups)
1 large apple, peeled, cored and cut into sixths (whatever youhave on hand will work)
1 medium yellow onion, rough chopped
2 tablespoons olive oil 
1 teaspoon kosher salt 
1/2 teaspoon freshly cracked black pepper 
1 garlic clove 
4 sprigs thyme 
1 bay leaf 

Instructions:​

1. Preheat the oven to 400 degrees F. 
2. Place the squash, apple and onion on the baking sheet. Drizzle with the olive oil, season with salt and pepper, and toss to combine. Roast in the oven until fork tender, 40 to 45 minutes (I sometimes so this step the day before).
3. Add the chicken broth, thyme, garlic and bay leaf and bring 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.
4. Remove from the heat and remove the bay leaf. Use an immersion blender, and blend until smooth and creamy.  (if you do not have an immersion blender us a food prossesor or regular blender, remember to be very careful as this will be hot and is likely to splatter when hot)