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. Roast for about 25-30 minutes until tender and slightly caramelized.
While the squash roasts, peel and mince the fresh ginger and dice the onion. Set aside.
Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant.
Add the minced ginger to the pot and cook for another minute, allowing the aroma to develop.
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 simmer.
Use an immersion blender or transfer the mixture carefully to a blender. Blend until smooth and velvety, then return to the pot if needed.
Season the soup with salt and pepper to taste. Stir well, and let it simmer for another 5 minutes to let the flavors meld.
Serve the soup hot, garnished with a swirl of cream or a sprinkle of fresh herbs if desired. Enjoy its rich, smooth texture with a spicy ginger kick.
