Preheat oven to 425. Peel and chop butternut squash pieces. place on oiled cookie sheet.
Core and slice apple in 4, and place on sheet. Peel and Slice onion in 2 and add to sheet.
Wash and deseed poblano and jalapeno peppers add them to the sheet.
Place unpeedled garlic in a piece of foil, drizzle with olive oil, and wrap. Place on sheet. Bake veggies for 25-30 minutes.
When veggies are ready, add to crockpot, make sure to squeeze bottom of garlic, to separat from casing then top with sage, bay leaf and broth. Cook on high for 3-4 hrs.
An hour prior to finishing cook and add turkey bacon to crockpot, continue cooking.
When everything is read, remove bay leaf, add thai curry paste, ghee, paprika, salt, and coconut milk. Throw everything in a blender or food processor and blend until smooth and creamy. Add more milk if desired.