Slow Cooker Butternut Squash Soup

0 Combine squash, apple, ginger, brown sugar, garam masala, salt, bay leaves, and stock in the bowl of a slow cooker. (To freeze: Combine all ingredients in a freezer-safe plastic bag or other freezer-safe container.)
2 Cook on low for 7 to 8 hours or high for 4 to 5 hours. (After cooking time is finished, the soup can hold on the warming function for up to 2 hours.)
4 Remove and discard bay leaves. 
6 Blend the soup with an immersion blender until smooth. (Note: Depending on how your slow cooker works - how hot it gets and how much steam escapes during cooking - your soup may have reduced more than necessary. If the soup is very thick, add some water a bit at a time until it reaches the right thickness.)
8 Taste the soup and season with some additional salt if needed.