Banana Squash and Sweet Potato Soup

1 Tbs coconut oil
1 Tbs olive oil
1 onion, diced
3 cloves garlic, chopped
salt and pepper to taste
2 1/2 c banana squash, peeled and cubed
2 1/2 c sweet potatoes, peeled and cubed
1 green apple, cubed
4 cups chicken or vegetable broth
1 Tbs fresh basil or 1 tsp dried
1 tsp curry powder
1 bay leaf

Heat oils in large pot over medium heat; cook and stir onion and garlic in pot 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 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.