Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute. Add Thai red curry paste and saute 1 more minute.

Stir in chicken broth, while scrapping bottom of pan. Add squash and sugar and season with salt to taste. Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes.

Stir in 2/3 cup coconut milk and lime juice. Puree soup with an immersion blender (or in batches in a blender, filling it no more than half full and covering blender with lid and removing lids center insert and covering with a folded kitchen towel).

Season with more salt as needed. Serve warm topping each serving with additional coconut milk, peanuts, cilantro and red pepper flakes.