Butternut Squash and Apple Soup
Makes 1 quart
- ½ medium butternut squash (about 1½ pounds), peeled, seeded, cut into ¾-inch cubes (about 3½ cups)
- 2 apples, peeled, cut into ¾-inch cubes (about 2½ cups)
- 1 bay leaf
- A small handful of thyme sprigs
- 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.