In olive oil, sauté onion and garlic until the onions become translucent. Then add the curry powder, turmeric and salt and stir until fragrant, about 30-60 seconds.
Add the sweet potatoes, butternut squash and carrots and stir until they are coated in the spices. Let cook about 1 minute.
Add broth and stir to make sure none of the veggies are sticking to the bottom and everything is combined.
Bring to a boil then reduce to medium heat until the sweet potato is fork tender 20-30 minutes. Then turn the heat down to low and stir in the coconut milk.
Turn off the heat and purée the soup to your desired consistency in a high speed blender or by using an immersion blender. BE CAREFUL when blending hot soup!
Return the soup back to the pot and add the peanut butter, brown sugar and lime with soup over low heat and stir to combine. Turn off heat and enjoy!
If you don't have these specific vegetables on hand, you can substitute other vegetables easily or just increase the amounts of these. For example, if you can't find butternut squash, just double the amount of frozen carrots.