Cut the butternut squash and sweet potato into small cubes. Add them to the pot and sauté for a few minutes to bring out their flavor.
Heat a drizzle of olive oil in a large pot over medium heat.
Grate about 1 cm of fresh ginger and add it to the pot. Stir well for a moment to release the aroma.
Next, add the water and bouillon cube and bring everything to a boil. Reduce the heat and let the soup simmer gently for about 30 minutes, or until the vegetables are completely tender.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth and creamy. Add a little extra water if you prefer a thinner consistency, and season with salt and pepper to taste.