1.   Place the cubed butternut squash onto a parchment lined baking sheet and place into 370 F or 188 – 190 C oven to roast for 20 minutes, so squash is fork tender. Remove tray from the oven and set aside until needed

2.   Add the miso to the vegetable stock, stir to dissolve the miso in the broth. Set aside

3.   Place a soup pot onto the stove top set to medium low heat. Add the oil and, when sizzling, drop in the chopped onions and sauté until translucent. Add the grated ginger, the cumin, salt and cayenne pepper powder. Stir and sauté for about 1 minute so the spices are fragrant

4.   Add the roasted cubed butternut squash, toss to combine, cover with lid and cook for about 1 minute

5.   Pour in the vegetable stock and miso mixture into the pot, stir to combine. Bring to a brisk simmer and cook for 8 -10 minutes over medium heat while maintaining a brisk simmer. Turn off the heat

6.   Ladle small quantities of the hot soup liquid and solids into a blender or food processor. Be careful with the hot liquid. Puree for 1 minute to a velvety smoothness. Pour the puréed soup into a bowl. Repeat until all the content in the pot has been puréed. Add the coconut cream and stir the soup content to combine

7.   OPTIONAL: Ladle soup into a bowl and garnish with a drizzle of coconut cream and/or olive oil. Serve warm, with a slice or two of keto walnut bread or your other favorite keto bread