Heat your oven to 425°F.
Cut the butternut squash in half, length-wise, and scoop out the seeds. (Discard the seeds or save for another use). Place the butternut squash on the prepared pan, drizzle with olive oil, and season with salt and pepper.
Roast for 45 minutes, or until a fork pearces the squash easily.
Let cool, scoop the squash from the skin and place in your blender.
Meanwhile, add in the unsalted butter to a large soup pot over medium heat. When the butter is melted, add the potatoes, carrots, and onions. Cook, stirring frequently, until the vegetables are soft and the onion is translucent, about 15-20 minutes. Add the garlic and cook for 1 more minute.
Stir in 4 cups of broth and the bay leaves. Bring to a boil, then down to a simmer until the veggies are very soft , about 10 minutes.
Discard the bay leaves and transfer the shrimp and broth to the blender.
Cover and blend on medium-high until all the veggies are pureed.
Pour the veggie mixture back into the pot. Stir in the milk, remaining 4 cups of broth, shrimp (tails reoved),c urry powder, thyme, ginger, and lime juice. Simmer for 5 minutes, or until the flavors meld and the shrimp is cooked through.
Drizzle with sriracha, as desired.