Start by peeling and cubing the butternut squash.

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 cook for another minute.

Add the cubed butternut squash to the pot and stir well to coat it in the onion and garlic mixture.

Pour in the vegetable broth and bring to a boil.

Stir in the ground ginger, along with salt and pepper to taste.

Reduce the heat to low and let it simmer for about 20 minutes, or until the squash is tender.

Using a blender or immersion blender, blend the soup until smooth.