Butternut Squash and Apple Soup

Ingredients:

• 1 butternut squash (1.1 kg), peeled and cut into 4 cm cubes (about 4 cups)
• 1 large apple, peeled, cored and cut into 6 wedges
• 1 medium onion, cut into 6 wedges
• 2 tablespoons extra-virgin olive oil
• 1 clove of garlic
• 4 sprigs of thyme
• 1 bay leaf
• 4 cups lightly salted chicken broth

Preparation:

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or foil. Place the pumpkin, apple, and onion on the baking sheet. Drizzle with olive oil, sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat. Roast in the oven until the vegetables are tender, 40-45 minutes.
2. Meanwhile, prepare a small bag of garlic, thyme, and bay leaf (wrap in cheesecloth and tie with kitchen string). In a saucepan over high heat, bring the chicken broth and bag to a gentle simmer. Add the baked apple, onion, and pumpkin (reserve a few cubes of the baked pumpkin for serving). Reduce the heat and simmer until the vegetables are tender, about 20 minutes.
3. Remove from heat and remove the soup bag. Puree the soup with an immersion blender or pour it into a blender in small batches and blend until smooth. Season the soup with salt and pepper to taste. Ladle into bowls and top with cubes of roasted pumpkin.