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In a pot, heat olive oil over medium-low heat. Add onions and cook until soft, 5-6 minutes. Stir in ginger and cook for 30-60 seconds, just until fragrant. Measure in squash, broth, salt, and pepper. Bring to a boil, reduce to a simmer, and let cook for 20 to 25 minutes, until squash is extremely soft.
Puree soup using an immersion or regular blender. Return to pot (if using regular blender) and add heavy cream (if using).
Divide soup into two bowls (with rice, if using) and top with a swirl of soy sauce and a sprinkle of cilantro and sesame seeds.