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Roast the butternut squash and carrot in the oven at 400°F for 30-40 minutes until tender.
In a large pot, heat the olive oil over medium heat. Add the onion, lemongrass, ginger, and garlic. Sauté for 5-7 minutes until fragrant.
Add the turmeric, smoked paprika, and Thai red curry paste. Stir to combine.
Add the roasted butternut squash and carrot, chicken or vegetable broth, brown sugar, and salt to taste. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Remove the lemongrass pieces. Use an immersion blender to puree the soup until smooth.
Stir in the coconut milk and lime juice.
Serve the soup hot, topped with roasted peanuts, fresh cilantro, and a drizzle of heavy cream. Enjoy with sourdough croutons on the side.