Crock Pot Lentil Butternut Squash Soup

• 1/2 tsp Basil, dried

• 1 Bay leaf, large

• 2 cups Butternut squash, raw

• 1 cup Carrots

• 1 cup Celery

• 2 cloves Garlic

• 1 cup Onion

• 1/2 tsp Oregano, dried

• 1/4 tsp Thyme, dried

• 14 oz Tomatoes, whole or diced

• 6 cups Vegetable broth

• 1 1/2 cups Dried brown lentils (rinsed and picked of debris)