Butternut Squash Soup

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1 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 extra-virgin olive oil

Kosher salt and freshly ground pepper

1 clove garlic

4 sprigs thyme

1 bay leaf

4 cups low-sodium chicken broth