Heat a large heavy-bottomed stainless steel pot on medium heat for 3 minutes. Add 1 tablespoon coconut oil and heat until shimmering.
Add the yellow onion, 1 teaspoon salt, garlic, jalapeño, and ginger to the large pot. Saute, occasionally stirring for up to 8 minutes, until the onion turns translucent and golden. Stir in the curry powder, garam masala, and ground turmeric for one minute.
Add the butternut squash, yellow potatoes, and coconut sugar, and remaining salt as desired. Keep stirring until mixed.
Stir in 6 to 7 cups vegetable broth and yellow split peas and bring to a gentle boil on medium heat with the cover on. Reduce heat to a simmer on low to low-medium until the yellow split peas are tender, about 30 to 40 minutes, with the lid partially ajar. Stir occasionally to ensure nothing sticks to the pot's bottom. Halfway through, stir in coconut milk and tamari.
Once the yellow split peas are tender, take the soup off the heat. Stir in lime juice. Blend half the soup using an immersion blender, food processor or a high-speed blender. Do this carefully after letting the soup cool for 5 minutes first, and blend in batches. If you like very chunky soup, you do not need to blend it. Add more vegetable stock or water if the soup is too thick. Taste for seasoning and adjust to your taste.
Ladle the soup into bowls and top with a spoonful of the reserved coconut milk, garnishing with cilantro and freshly ground black pepper.
Notes
If you use a high-speed blender or food processor, work in batches.
Leftover soup can be refrigerated for up to 3 to 4 days. It can be frozen for up to 4 to 6 months.
The soup can be frozen in a glass container with extra room at the top to allow for expansion. Thaw it in the fridge overnight the day before you plan to reheat it.