Banana Squash Soup with Sweet Potato and Green Apple Recipe

Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened 1 to 2 minutes. Season with salt and black pepper.

Stir squash sweet potatoes and apple into the onion mixture and cook until heated through about 5 minutes. Pour in chicken broth and bring to a boil; add basil curry powder and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened 15 to 20 minutes. Remove from heat and season with salt and pepper.

Puree soup in the pot with a hand blender until smooth.