Preheat the oven to 400°F (200°C). Spread the butternut squash chunks on a baking sheet, drizzle with a tablespoon of olive oil, and toss to coat evenly. Roast for about 25-30 minutes until the squash is browned and caramelized around the edges.
While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
Add the minced garlic and ginger to the pot, cooking for another minute until they become fragrant, and slightly softened.
Once the roasted squash is ready, add it to the pot with the sautéed aromatics. Pour in the vegetable broth and bring the mixture to a gentle simmer.
Reduce the heat to low and cook for another 10 minutes to allow flavors to meld. Taste and season with salt and pepper as desired.
Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
Once pureed, check the consistency and adjust with additional broth if needed. Simmer for another 2-3 minutes to reheat and ensure the soup is hot throughout.
Serve the butternut squash soup hot, garnished with a sprinkle of freshly ground pepper or a drizzle of olive oil, if desired. Enjoy the velvety, fragrant bowl of seasonal flavors.
