Miso–Butternut Squash Soup

Name: Miso–Butternut Squash Soup
Cuisine: Japanese, Asian
Ingredients: 2 Tbsp. raw sesame oil or vegetable oil; 1 medium shallot, sliced; 4 garlic cloves, finely chopped; 1 1" piece ginger, peeled, finely chopped; ¼ cup white miso; 1 (2-lb.) butternut squash, peeled, halved, seeds removed, cut into 1" pieces; 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; 1 Tbsp. pure maple syrup (optional); Juice of ½ lemon; Kosher salt; Cilantro leaves, chili crisp (such as Lao Gan Ma), salted roasted peanuts, and lemon wedges (for serving)