Want to up the vegetable content of this soup from the Healthy Living Through a Plant-Based Diet: A Trilogy Sanctuary Cookbook even further? Try adding a handful of fresh spinach right before serving. It will gently wilt into the soup, and boost the nutrients. What you need:1 tablespoon coconut oil½ medium yellow onion2 tablespoons fresh ginger1⅓ cup canned coconut milk½ medium butternut squash, peeled, de-seeded, and cubed (3 to 4 cups cubed squash)1 clove garlic, minced1 Granny Smith apple, peeled and chopped¼ cup water½ teaspoon salt2 tablespoons vegan pesto2 tablespoons pumpkin seedsWhat you do: