Preheat your oven to 400°F (200°C). Spread the butternut squash chunks on a baking sheet, drizzle with a little olive oil, and toss to coat evenly. Roast for about 25-30 minutes, or until the edges are caramelized and the squash is tender.
While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes, stirring occasionally.
Add the minced ginger to the onions and cook for another 2 minutes, until the mixture is fragrant and beginning to soften.
Once the roasted squash is ready and slightly cooled, transfer it to the pot with the ginger and onions. Stir to combine.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow flavors to meld.
Use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Taste the soup and season with salt and pepper as desired. Warm it through for an additional 5 minutes, stirring occasionally.
Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.
