1. In a Dutch oven over medium heat, heat the oil until shimmering. Add the onion and bell peppers; cook until they have softened, 5 to 8 minutes.
2. Add the tomato paste, ginger, garlic, cumin, coriander and salt; cook for about 1 minute, until the tomato paste darkens slightly and the spices become fragrant. Add the squash and stir to coat.
3. Pour in the broth and crushed tomatoes; increase the heat to high. Once the mixture begins to boil, reduce the heat to medium or medium-low (enough heat to maintain steady bubbles at the edges); cook, uncovered, until the squash is so tender it breaks apart easily, about 20 minutes.
4. In a medium bowl, thin the peanut butter by combining it with a ladleful of the stew, stirring until smooth and pourable. Scrape the peanut butter mixture into the pot, and stir to combine. Add the cilantro leaves.
5. Use a potato masher to break up the squash (right in the pot), leaving some pieces intact for a chunky texture.
6. Serve with ground jalapeño paste, topped with the chopped peanuts and more cilantro leaves.