Preheat the #oven{} to 220°C.
Line a #baking sheet{} with #parchment paper{}.

Slice and halve @butternut{1360%g} lengthwise.
Scoop out seeds and place squash cut-side down on the baking sheet.
Roast until very soft for ~{45%minutes}. Set aside.

Warm @olive oil{1.5%tbsp} in a large #pot{} over medium heat.
Add @onion{1.5}, @carrot{5}, and @celery{5}.
Cook until softened for ~{5%minutes}.

Add grated @ginger{1.5%tbsp}, @garlic cloves{5}, @turmeric{1.5%tsp}, ground @cumin seed{1.5%tsp}, and a pinch of @salt{}.
Sauté for ~{6%minutes}.

Scoop the roasted squash flesh into the pot, discarding skins.
Add @vegetable stock{240%ml} and remove from heat.

In a #blender{}, add @white miso{3%tbsp}, @vegetable stock{480%ml}, and @coconut milk{120%ml}.
Transfer the contents of the pot to the blender and blend until smooth.
Add more vegetable broth as needed to adjust consistency.

Return soup to the pot and warm gently over low heat for ~{5%minutes}.
Serve warm.