Buzzworthy Butternut Squash Soup

I love fall's comfort vegetables and I can't think of a more flexible vegetable that butternut squash.  It is delicious as a dessert, soup, spicy curry, mellow pasta topping or alone with a drizzle of walnut oil.   This recipe is adapted from Sundays at Moosewood Restaurant.

Combine in a large soup pot:

2 cups chopped and peeled butternut squash
1 large honeycrisp apple
2 large carrots
1 large yellow onion
2 bay leaves
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cinammon
1/4 teaspoon thyme

Cover vegetables with water.  Broil to a boil, then simmer on low until all vegetables are soft.  Puree in a blender  Salt and pepper to taste.  Delicious garnished with chopped chives, green onions or cilantro.  Savor with your favorite rice and green vegetable.