Butternut Squash Soup with Miso and Coconut

Name: Butternut Squash Soup with Miso and Coconut
Cuisine: Asian
Ingredients: 3 tablespoon olive oil; 4 1/2 cup water; 4 tablespoon plus 1 teaspoon white shiro miso; 1 large yellow onion, diced; 1 (1-inch) knob of ginger, peeled and grated; 2 1/2 teaspoon 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