Gingery Butternut Squash Soup | VegNews

Ingredients

• 1 tablespoon coconut oil
• ½ medium yellow onion 
• 2 tablespoons fresh ginger
• 1⅓ cup
• canned coconut milk
• ½ medium butternut squash, peeled, de-seeded, and cubed (3 to 4 cups cubed squash)
• 1 clove garlic, minced
• 1 Granny Smith apple, peeled and chopped
• ¼ cup water
• ½ teaspoon salt 
• 2 tablespoons
• vegan pesto
•  
• 2 tablespoons pumpkin seeds