Satay chicken noodle soup with squash

Name: Satay chicken noodle soup with squash
Ingredients: ½ small squash or pumpkin (about 300g), deseeded and sliced (no need to peel); 2 tbsp groundnut or vegetable oil; 6 skinless chicken thighs; 3 garlic cloves, crushed, or 1 tbsp garlic purée; thumb-sized piece of ginger, crushed or 1 tbsp ginger purée; 1 chicken stock cube or 1 tbsp concentrated liquid stock; 2 x 400g cans coconut milk; 3 bird’s-eye chilli, 2 pierced a few times but left whole, 1 finely sliced to serve (optional); 3 tbsp light soy sauce; 3 tbsp peanut butter, smooth or crunchy is fine; 2 limes, plus extra wedges to serve; 1 tbsp light brown soft sugar; 1 tbsp fish sauce; 400g rice noodles; small bunch spring onions, chopped; small handful coriander leaves; handful beansprouts; 50g salted, roasted peanuts, chopped; chilli oil, to serve (optional)