Butternut Squash Soup

3 lb. butternut squash
2 ripe bartlett pears
2 granny smith apples
3 cups chicken broth
1 teaspoon thyme
1 bay leaf
1 teaspoon sage
1/2 teaspoon nutmeg
half & half

Skin and cut squash, pears, and apples into cubes. Add chicken broth then boil. Once boiling add thyme, bayleaf, sage, and nutmeg. When contents get mushy put into blender. Once blended together, add half & half to desired constantacy. (The half & half will dilute the flavor, so don't put too much in).