Preheat your oven to 400°F (200°C). Arrange the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat evenly.
Roast the squash in the oven for 25-30 minutes until it’s tender and starts to caramelize at the edges, filling your kitchen with a sweet, nutty aroma.
While the squash roasts, chop the onion and grate the fresh ginger. Set aside.
In a large pot, heat a splash of oil over medium heat. Add the chopped onion and cook for about 5 minutes until it turns translucent and fragrant.
Add the grated ginger to the pot and cook for another minute, allowing it to release its spicy aroma.
Remove the roasted squash from the oven and transfer it to the pot. Pour in the vegetable broth and bring to a simmer.
Let the mixture simmer for about 10 minutes to let the flavors meld and ensure everything is heated through.
Using an immersion blender or regular blender in batches, puree the soup until smooth and velvety, watching for a thick, bright orange mixture.
Taste the soup and season with salt and pepper as desired, then return to the heat for a quick stir to combine everything thoroughly.
Serve the soup hot, garnished if desired with a drizzle of olive oil or fresh herbs for a finishing touch.
