Cut the butternut squash in half, scoop out the seeds and place flesh side down on a baking sheet lined with parchment paper.
Roast the squash for 45 min or until cooked through and soft. To quicken cooking time you can peel the squash, cut it into cubes and roast it. The squash can also be roasted a day ahead and stored in a glass container in the fridge.
Mince the onion, garlic and ginger
During the last 15 minutes that the squash is roasting sauté the onion, ginger and garlic in a stock pot.
Sauté the garlic and ginger for about one minute, add the onion and continue cooking until the onion is translucent about 7 minutes.
Add broth to the pan, bring it to a boil and then reduce the heat and let it simmer for 10 minutes.
Remove squash from the oven and let it cool. Once cooled scoop out all of the flesh and discard the skin.
If you have an immersion blender add the cooked squash to the stock pot and blend. If not, you will need to carefully add the liquid to a blender and slowly add the squash to blend.