Using a vegetable peeler, peel the outside of the butternut squash.
Using a sharp knife, cut the butternut squash into cubes, removing the seeds in the process. If you do not have a very sharp knife, microwave the butternut squash for a few minutes to allow it to soften and make it easier to cube the squash.
Slice the onion and the red bell pepper. Peel and cut the carrots.
Place a pot on medium heat and add avocado oil.
Cook the chopped onion in the pot for about 30 seconds.
Add the red pepper and carrots to the pot and cook until they begin to soften. Add salt and pepper to taste.
Add chopped and peeled cloves of garlic, cook for about 30 seconds. Note: you may need to add an additional drop of avocado oil to saute the garlic.
Add the cubed butternut squash and 5 cups of water to the pot and place on high heat. Allow the soup to boil for approximately 10 minutes.
Turn the pot off and allow to cool slightly for about 5 minutes. Using a hand blender, carefully blend the soup until the ingredients are fully blended. If you do not have a hand blender, allow the soup to completely cool and then blend in a regular blender.
Optional: Top with chopped green onion and pomegranate seeds