Butternut Squash Soup with Miso and Coconut

Ingredients

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

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