Preheat your oven to 400°F (200°C). Toss the butternut squash chunks with a tablespoon of olive oil, then spread evenly on a baking sheet. Roast for about 25-30 minutes until the flesh is tender and edges are caramelized, filling the kitchen with a sweet, roasted aroma.
While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, the garlic should become fragrant and slightly golden, but not browned.
Add the minced ginger to the garlic and sauté for another minute, allowing the spicy aroma to bloom and fill the kitchen.
Once the squash is roasted and cool enough to handle, scoop the soft flesh into the pot. Pour in the vegetable broth, then use an immersion blender or transfer to a regular blender to blend until the mixture is smooth and velvety.
Return the blended soup to a gentle simmer, seasoning with salt and pepper to your liking. Let it simmer for about 5 minutes to allow the flavors to meld and the soup to thicken slightly.
Give the soup a quick taste and adjust the seasoning if needed. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.
