Peel and cube the butternut squash into bite-sized pieces.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add the cubed butternut squash to the pot, along with the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 20 minutes or until the squash is tender.

Blend the soup until smooth using an immersion blender or transfer in batches to a countertop blender carefully.

Return the soup to the pot and season with salt and pepper to taste.

Ladle the soup into bowls and add your favorite toppings.