Heat a large pot over medium heat and add the olive oil. Once shimmering, add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
Add the minced ginger to the pot and cook for another minute until it becomes aromatic.
Stir in the cubed butternut squash and cook for a few minutes, allowing the edges to slightly soften and develop a light color.
Pour in the vegetable broth, ensuring that the squash is covered. Increase the heat to bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the squash is tender when pierced with a fork.
Remove the pot from heat and use an immersion blender to blend the soup directly in the pot until it becomes smooth and velvety. Alternatively, transfer in batches to a blender and puree until smooth.
Taste the soup and season with salt and pepper as needed, blending again briefly to incorporate the seasonings.
Ladle the hot soup into bowls and serve immediately, garnished with a small drizzle of olive oil or a sprinkle of fresh herbs if desired.
