Preheat your oven to 200°C / 400°F.
Slice the squash in half and remove the seeds.
Rub with the squash halves with a bit of olive oil and season with salt and pepper. Place cut-side up in a baking dish.
Place in the oven and roast the squash for about 30 minutes, until the squash is tender and beginning to turn golden brown.
While the squash is roasting , heat the coconut oil over medium heat in a large heavy-bottomed pot. I love my dutch oven for this.
Add the onions, and sauté for 3-5 minutes, until translucent.
Add the ginger and garlic, and sauté for about 3 minutes, stirring often so that it doesn't burn.
Add cilantro, turmeric, smoked paprika, and red pepper flakes, and cook for 3 minutes more.
Add about 1 cup of vegetable broth to the pan and stir the bottom to help pick up any spices that are stuck.
Once the squash is roasted, remove from the oven and let it cool slightly.
Scrape the contents of the pot including the broth and spices into your blender.
Scoop the squash out of the skin and add to the blender with the soup base.
Blend on high speed until the mixture is very smooth, adding more liquid if you need to in order to loosen the mixture up.
Pour the squash mixer from the blender back into the soup pot. Rinse the blender out with the remaining broth, and add that into the pot as well.
Add the the coconut milk and lime juice.
Heat the soup to a gentle simmer, just below a boil.
Put the miso paste into a small bowl, and add a few tablespoons of hot soup. Stir into a slurry, then add this back to the soup. It's really important that the soup doesn't boil after you've added the miso, so reduce the heat and watch it carefully.
Taste the soup and season with sea salt and extra lime juice if you like.
Serve hot, drizzled with a very small amount of toasted sesame oil and a few cilantro leaves.