In a heavy bottomed pan, add the olive oil and sauté the onion for 2-3 minutes or until soft.
Add the squash and salt and pepper.
Cook for 4-5 minutes and add the apple then cover with water.
Add the summer savory, bay leaves and maple syrup.
Cook until soft and then puree half of the soup in the blender and return to the other half.
Check for seasoning and add more if needed.
