In a large pot, heat oil over medium heat. Add butternut squash, onion, jalapeno, ginger, and salt. Saute for 5 – 7 minutes or until vegetables are soft.
Add broth, peanuts, and lentils. Stir. Cover and bring to a boil. Reduce to a simmer for 20 minutes, or until lentils are cooked through.
Turn off heat. Add coconut milk, curry paste, and lime juice. Stir a little. Transfer in batches to a blender or food processor (or you can use an immersion blender) until all the soup is pureed.
Top with crushed peanuts and a drizzle of Sriracha – plus or minus a coconut milk drizzle. (you can eat it hot or cold)