Butternut Squash Soup

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One 2- to 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups)

1 large apple, 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 cracked black pepper 

1 garlic clove 

4 sprigs thyme 

1 bay leaf 

4 cups low-sodium chicken broth