Preheat your oven to 400°F (200°C). Arrange the butternut squash chunks and sliced carrots on a baking sheet, drizzling them with olive oil and tossing to coat evenly.
Roast the vegetables in the oven for about 35-40 minutes, until they are deeply golden and caramelized around the edges.
Allow the roasted vegetables to cool slightly. Transfer them to a blender or use an immersion blender in a large saucepan.
Add grated fresh ginger to the blender, along with a cup of vegetable broth, and start blending until smooth and creamy.
If the mixture is too thick, gradually pour in the remaining broth while blending until it reaches your desired consistency.
Pour the pureed soup back into the saucepan and gently heat over medium-low, seasoning with salt and pepper to taste.
Simmer for about 10 minutes, stirring occasionally, until flavors meld and the soup is steaming hot.
Taste and adjust seasoning if needed. Ladle the soup into bowls, and serve warm to enjoy its cozy, velvety texture.
