Heat the extra-virgin olive oil in a large pot over medium heat. Add in onions, butternut squash and garlic, and cook, stirring often for 3 minutes (add 1 tbsp of water if necessary).
Add in ginger and thyme leaves and continue to sautee all the ingredients for a further 1 minute. Season with sea salt and freshly-cracked black pepper to taste.
Pour the vegetable stock into the pot, bring the soup to a boil, then cover with a lid and simmer for 15 minutes, or until the butternut squash is just about soft and tender.
Remove one cup of vegetable broth from the pot, and set aside. Transfer the ingredients into a blender (you might have to do it in batches), and blend until smooth, adding the reserved stock until reaching the desired creamy consistency. Season with sea salt and freshly-cracked black pepper to taste.
Divide the butternut squash soup into bowls, drizzle with extra-virgin olive oil if you like and serve with crunchy toasted bread.