Gingery Butternut Squash Soup | VegNews

Name: 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

vegnews.com

The cooler weather is here, and we’re keeping our immune systems kicking with this gingery, garlicky squash soup.

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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