Heat the olive oil in a large Dutch oven over a medium flame. Add the onion and carrot and sauté until soft and translucent, about 5 minutes.
Add the garlic, ginger and curry powder, and sauté for 2 more minutes. Add the tomatoes and the salt and simmer until soft and reduced, about 5 minutes.
Stir in the squash and cover with stock until submerged (it might be less than 4 cups, depending on the size of your pot). Bring the liquids to a boil, then reduce the heat and simmer until squash is just tender, about 10- minutes. Whisk in the peanut butter and simmer until slightly thickened, about 3 minutes. Add the edamame, kale, and shrimp and cook, covered, until the shrimp is just pink, about 5 minutes, stirring once or twice to make sure everything is submerged.
Taste for seasoning, ladle into bowls, and garnish with the cilantro and peanuts (if using).