Butternut Squash Soup

1 onion, diced

1 scallion (or shallot)

3 Tbsp olive oil

2 butternut squash, peeled and cubed

3 apples, peeled, cored, and chopped

4 cups water

1 Tbsp salt

1/2 tsp pepper

2 thyme sprigs

1 Tbsp rum

sprinkle of nutmeg

sprinkle of cinnamon

Sauté onion and scallion in oil. Add apples, squash, water, salt, and pepper. Bring to a boil, then simmer until squash is tender (roughly an hour). Use an immersion blender to make the soup creamy (or pull some chunks out first if you wants some chunkier bits in, then return to pot after blending the rest). Add thyme, rum, nutmeg, and cinnamon. Enjoy.