In a large pan that has a lid, heat the oil and cook the onion until translucent. Add the pressed or minced garlic, cook 30 seconds. Add the squash and carrots to the pan and stir for two minutes. Add ginger if using. Add a little oil if the vegetables are sticking. Add the water, coconut milk, molasses, salt, and sugar. Bring to a boil. Cover and simmer 20 minutes, stirring occasionally, until the carrots and squash are soft enough to mush with a spoon. Blend the soup until smooth and return to pan (not over heat). Add the peanut butter and mix in well. Add the lime juice and reheat the soup gently. Serve.