Butternut Sweet Potato Soup

1 Tbs olive oil
1 c yellow or white onion, diced
3 cloves garlic, chopped
salt and pepper to taste
1 tsp dried basil
1 tsp curry powder
1 bay leaf
2 1/2 c butternut squash, peeled and cubed
2 1/2 c sweet potatoes, peeled and cubed
1 green apple, cored and cubed
2 OR 4 cups vegetable broth, see below


Instant Pot:
Heat oil in pot on Saute; cook and stir onion and garlic in pot until slightly softened, 1 to 2 minutes. Add salt, pepper, basil, curry powder and bay leaf.
Add squash, sweet potatoes, apple and 2 cups of broth into the instant pot and stir to combine.
Cook on high pressure for 8 minutes. Quick release. Remove bay leaf and puree soup in blender.
OR Regular pot:
Heat oil in pot on medium high; cook and stir onion and garlic until slightly softened, 1 to 2 minutes. Season with salt and pepper.
Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated though, about 5 minutes. Pour in 4 cups of broth and bring to a boil; add basil, curry powder, and a bay leaf. Reduce heat and simmer until all are soft, 15 to 20 minutes. Remove from heat and season with salt and pepper as needed. Remove bay leaf.
Puree soup in the pot with hand blender or in upright blender.