Bring a large pot of salted water to boiling. Add butternut squash; reduce heat to medium. Simmer, covered, 5 minutes. Add noodles. Simmer, uncovered, 4 to 6 minutes or until noodles are al dente; drain. Set aside.
In the same pot heat vegetable oil over medium- high heat. Add spices; cook and stir 1 minute. Carefully add broth and coconut milk; bring to boiling. Stir in cooked noodles and squash; return to boiling. Stir in spinach. Season to taste with salt. Remove pot from heat. Stir in juice of one lime. Cut remaining lime into wedges to serve with soup.