Add in the broth, butternut squash, apple and bay leaf. Turn the heat to high and bring to a boil. Once it comes to a raging boil turn the heat down to medium low and leave to simmer for 20 minutes.
Remove the bay leaf and use an inversion blender or regular blender to blend until smooth. If using a regular blender it's best to let the soup cool a bit before blending and just fill the blender up about halfway, working in sections, and be careful of the steam that will burst out when you remove the lid.
Recipe by Love from the Land at https://www.lovefromtheland.com/coconut-curry-butternut-squash-soup/