Melt the coconut oil in a large heavy-bottomed pot over medium heat until shimmering. Add the onion and a pinch of salt and saute over low heat until just translucent.
Stir in the celery, carrots, and garlic and saute until the garlic is fragrant and the carrots have softened slightly. Stir in the curry powder, salt, allspice, and ground coriander. Add the butternut squash and toss to coat.
Add the thyme, scotch bonnet peppers, and bay leaves to the pot. Pour in the broth and water and turn the heat up to medium-high. Bring the mixture to a boil and stir in the split yellow peas. Reduce to a simmer and let cook for at least 2 hours.
Remove the thyme bundle, scotch bonnet peppers and bay leaves from the pot. Using an immersion blender, blend the soup until smooth. Stir in the corn and simmer until heated through. This should take about 5 minutes. Take the soup off of the heat.
Open a can of coconut milk and spoon off 2 tablespoons of the thick cream at the top of the can. Set aside. Pour what's left in the can into the pot. Add the lime juice and stir to combine. Taste the soup and season with additional salt if desired.
Divide the soup amongst 6-8 bowls and top with these reserved coconut cream, the hot pepper sauce, and fresh cilantro. Serve Immediately with a wedge of lime and a cold beer.