Heat the oil in a large pan over a medium heat, and then splutter the cumin seeds for 30 seconds to release their oils.
Add the onion, and sauté for 5 mins, until it starts to become translucent.
Stir in the garlic, ginger, and chillies, and continue to fry for another 5 mins or so, stirring occasionally, until the raw aroma has gone.
Lower the heat a little, and add the turmeric, ground cumin, and ground coriander. Mix well, fry for another 2 minutes.
Add the squash to the pan, stir well, cover with a lid, and allow to sweat for 10 minutes.
Stir in the stock and the miso paste, raise the heat, and bring to the boil. Once the soup is boiling, reduce the heat to medium-low, replace the lid, and allow to simmer for 15-20 minutes, until the squash is soft.
Remove the pan from the heat, and blend the soup until it's smooth. (note 7)
With the blender running, carefully pour the coconut milk into the soup, and continue to blend for a couple of minutes, until velvety smooth.
Serve into bowls, and finish with a squirt of lime juice and some chopped coriander leaf.
To store; once cool, keep in an airtight container in the 'fridge for up to two weeks.
Notes
It's entirely up to you whether you use virgin or refined coconut oil - it will make no difference to the taste of the soup.
Use as many or as few chillies as you like. I prefer to use large, mild ones but if hot Thai chillies (for example) are your thing, then go for it! I prefer to leave the pith intact, as much of the flavour (and most of the heat) is there but if you want to remove it, that's fine.
Unless the squash is very old, there's no need to peel it. Don't discard the seeds though - they can be roasted and used as snacks, or ground up, and used as a thickener for sauces, soups, and casseroles.
I use my own stock, made from peelings etc. but if you use cubes or bouillon, then do use the low-sodium variety. Nutritional values assume you're using low-sodium vegetable bouillon.
AKA light coconut milk. Keep a few tablespoons back to swirl on top of the soup if you want it to look fancy-schmancy when serving!
Feel free to use fresh lime juice but bottled is absolutely fine.
I find an immersion blender is the easiest way to do this, plus it means less washing up afterward!