Butternut Squash and Apple Soup

Ingredients

• 1/2 medium butternut squash (about 1 1/2 pounds), peeled, seeded, cut into 3/4-inch cubes (about 3 1/2 cups)
• 2 apples, peeled, cut into 3/4-inch cubes (about 2 1/2 cups)
• 1 bay leaf
• A small handful of thyme sprigs

Steps

1. Combine all ingredients in a large saucepan; add 2 cups water, cover, and bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, about 20 minutes. Remove and discard herbs. Using an immersion blender, purée mixture until smooth. Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.