Heat olive oil over medium heat in a heavy-bottom pot (such as a Dutch oven). Add onion and saute about 6-8 minutes, stirring occasionally. Add garlic and stir for about 30 seconds more. Add white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Add butternut squash, bay leaf, thyme, vegetable stock, and 1/2 teaspoon kosher salt and bring to a boil. Turn heat down to low to low-medium and cook about 25-30 minutes, covered.

To make coconut crema, combine coconut milk, Greek yogurt and salt in a small bowl and whisk until combined.

When soup is finished, blend with an immersion blender until smooth and creamy. Season with salt and black pepper to taste. Serve topped with apple and coconut crema, and crusty bread for dipping.