Butternut Squash Soup with Miso and Coconut

INGREDIENTS

• 4 tablespoons plus 1 teaspoon white shiro miso
• 1/2 teaspoon cayenne pepper, or slightly more to taste
• Olive oil
• 1-inch knob of ginger, peeled and grated
• 1 large yellow onion, diced
• One 3-pound butternut squash, peeled and cut into 1/2-inch cubes
• 4 1/2 cups water
• 1 teaspoon salt, plus more to taste
• 1/2 cup full-fat coconut milk
• 2 1/2 teaspoons cumin