Heat olive oil over medium-high heat in a large stock pot or Dutch oven. Add onion and cook for 2-3 minutes, stirring occasionally, or until onions just start to soften. Add the ginger, garlic and salt and sauté for approximately 1 minute.
Reduce heat to medium and add the butternut squash, fresno chili and diced jalapeño pepper. Mix well. Continue to sauté for 5-6 minutes, stirring frequently, to prevent vegetables and chilis from burning. Add the sugar snap peas and mushrooms.
Increase heat to high and add chicken broth, water, red curry paste, pumpkin puree, coconut milk, fish sauce, soy sauce and lime juice. Once boiling, add chicken breasts to the soup, reduce heat to low and cover. Simmer for 15-20 minutes, or until chicken is fully cooked.
Remove chicken from the pot and shred. Add the chicken back to the pot along with the baby spinach. Cook soup just until the spinach has wilted. Remove from heat and season to taste- adding additional water (if soup is too thick), salt, pepper, fish sauce and/or soy sauce as you see necessary.
Divide prepared ramen noodles between bowls and add soup. Serve immediately.
Garnish with chopped cilantro, green onions, fresh lime juice, sliced chilies and sesame seeds, if desired.