Cut the squash crosswise into 2 pieces right where the rounded (seed) end begins. Cut the rounded end in half lengthwise and start steaming it over simmering water while dealing with the neck of the squash.
Peel the neck, slice it in half crosswise, then slice each half lengthwise into slabs about 3/8 of an inch thick. Cut the lengths into strips and then into 1/2-inch cubes.
Heat the oil in a soup pot over medium-high heat. Add the onion, squash, and ginger to coat and cook, stirring occasionally for a few minutes. Add the Aleppo pepper, turmeric, chopped cilantro, and 1 1/2 teaspoons of salt. Cook for another 3 minutes, stirring occasionally, and then add the coconut milk and 3 cups of water. Bring to a boil, lower the heat to a simmer, and cook for about 25 minutes, until squash is tender.
Meanwhile, return to the seed end of the squash. As soon as it's tender, lift the pieces onto your counter, scrape out the seeds, and scoop out the flesh. Puree the flesh with 1 cup of the liquid from the soup, plus extra water (or coconut milk) if needed to achieve a good consistency. Stir the puree into the soup. Taste for salt and season with the lime juice, to taste.
To cook the rice, bring 1 cup water to a boil. Add the rice and 1/4 teaspoon salt and bring back to a boil. Turn down the heat to low, cover, and cook for about 15 minutes, until done.
Toss the rice with the coconut butter to taste.
Just before serving, dilute the miso in the soup liquid, mashing it until smooth, then stir into the soup. Heat the soup, keeping it just below a boil, then ladle it into bowls. Add a little rice to each bowl, and finish with cilantro sprigs.