Preheat the oven to 350°F.
Add the diced squash to a baking sheet, drizzle with 1 tablespoon olive oil.
Roast until fork tender, about 20 minutes.
Heat the olive oil in a large pot over medium high heat, add the shallots, cook until softened.
Stir in the beer, broth, curry paste, garlic, cumin, chili flakes, salt, pepper, and coconut milk, bring to a low simmer.
Add the softened squash, remove from heat.
Using an immersion blender or stand blender, blend the soup until smooth (if using a stand blender, allow to cool slightly before blending). Return to heat, heat until warmed.
Add the rice noodles to a large bowl, cover with boiling water, allow to sit until softened, about 10 minutes.
Drain the noodles, add desired amount to a bowl, ladle in the warm soup.
Top with desired amount of cilantro, peanuts, drizzle with sriracha.