In a large stock pot heat oil over medium heat, add onions, ginger and garlic (and jalapeno, if you want some heat). Cook, about 5 minutes or until onion is translucent.
Stir in remaining ingredients: red curry paste through lime. Cook for 10 minutes until it begins to thicken. If it gets too thick, add more chicken stock.
Before serving, stir in shrimp and simmer about 2 minutes.
Serve in bowls garnished with cilantro and a lime wedge.
Recipe by Faithful Provisions at https://faithfulprovisions.com/thai-butternut-squash-soup/