Preheat oven to 425°F.

Peel squash and cut into ¾-inch cubes. You should have about 1 ¾ pounds of cubed squash.

Put into a large bowl and toss with 1 ½ tablespoons olive oil and ¼ teaspoon salt.

Line a large baking sheet with foil or parchment paper and distribute the squash cubes in a single layer. (Use two sheet pans if needed.)

Roast for 20 minutes, then stir and roast for another 5-10 minutes until lightly browned and fully tender.

While squash is roasting, halve white onion, then peel and slice thinly into half moons.

Peel and chop garlic cloves.

Heat 1 tablespoon olive oil in a large saucepan or Dutch oven over medium heat, then sauté onion slices for 5-7 minutes, until softened and just starting to brown.

Add the garlic, miso paste, remaining salt, and pepper, and sauté for 1 more minute.

Add roasted squash, along with the broth. The liquid should cover the squash.

Turn up the heat and bring the soup just to a boil. Then reduce the heat, and simmer gently for 10 minutes, stirring occasionally.

Let cool slightly, then blend with an immersion blender. Alternatively, you can wait for it to cool a little more and then blend in food processor or blender. Add more broth or water if it is thicker than you’d like. Return to saucepan if you have transferred it to a blender.

Stir in heavy cream, and heat over medium-low until warm. (Do not boil.)

Add salt and pepper to taste.

Top with a swirl of sour cream and pimente d’espelette to garnish, if you’d like.