Heat the oil in a large saucepan over medium high heat. Add the onions and garlic and cook for 1 minute until fragrant. Add the squash, cumin, chile de arbol, Sriracha, salt and pepper. Cook, stirring occasionally, for about 10 minutes.

Add the stock and chickpeas and bring to a boil. Reduce the heat to a simmer for 20-25 minutes until the squash is tender, stirring in the peanut butter until combined. If the soup seems too thick, add a little water. Remove the saucepan from the heat and stir in the lime juice.

Divide the soup into bowls and top with cilantro, scallions and peanuts before serving.