Halve and seed the squash. Peel the bulbous end and cut into small dice; set aside.
Roast the fleshy neck for 45 minutes or until soft. Cool slightly and scoop out the flesh.
Heat the oil in a large soup pot over medium-high heat and cook the onion, squash cubes and ginger long enough, stirring occasionally, to soften but not colour the onion.
Add the pepper flakes, turmeric and salt.
Continue to cook and stir for another 3-5 minutes, then add the coconut milk and stock.
Bring to a boil and simmer on low heat for about 15-20 minutes, until squash is tender.
Purée the roasted squash with a ladle or two of the soup liquid until smooth and stir into the soup.
Taste for seasoning, add salt and lime juice to taste. Dilute the miso paste in a little of the soup, making sure it’s smooth and well mixed, then add back into the soup. Do not boil. Serve with a little cooked rice (or not) and a sprig or two of cilantro.
