Vegan Gingery Butternut Squash Soup

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