Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with a tablespoon of olive oil, and toss to coat evenly. Roast for about 25-30 minutes until the edges are lightly caramelized and the flesh is tender.
While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes.
Add the minced garlic and fresh ginger to the pot, cooking for another minute until they become aromatic and slightly softened.
Once the roasted squash is cool enough to handle, transfer it to the pot. Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer uncovered for about 10 minutes, allowing the flavors to meld.
Use an immersion blender to carefully blend the soup directly in the pot until it’s completely smooth and velvety. Alternatively, transfer in batches to a regular blender and puree until smooth, then return to the pot.
Taste the soup and season with salt and pepper as needed, then give it a gentle stir to combine everything evenly.
Serve the hot butternut squash and ginger soup in bowls, garnished with a swirl of cream or fresh herbs if desired, and enjoy its vibrant, creamy texture.
