Peel the pineapple, remove the eyes, and cut into chunks
Sautee the onions and ginger until fragrant and translucent
Add the yams, roasted butternut squash, broth, and pineapple
Add the coconut milk and lime juice
Add the miso shiro to taste and stir to dissolve
Cook over low heat until the yams are soft and tender
Blend until smooth with your immersion blender.