Add the canola oil to a large pot over medium heat along with the garlic, ginger and red curry paste. Saute for 2 minutes.
Add the butternut squash and chicken broth. Bring to a boil over medium heat, then reduce to simmer for 7-8 minutes, until the squash is soft and cooked through. Add the ramen noodles in the last 3 minutes.
Once the squash is tender, add the coconut milk, and brown sugar. Remove from heat and add the baby spinach until it wilts.
Ladle into a bowl and top with diced red onion, cilantro and a lime wedge. Drizzle with Sriracha.