Cut the squash in half, season it and add the thyme on top, along with some olive oil. Roast at 160°C with the carrots until cooked, around 30 minutes.

Whilst the squash is cooking, cube the chorizo and render the fat by placing in a cold cast iron pan and bringing it up to a medium high heat.

When the chorizo is crisped up, remove it on to a piece of kitchen towel. Slice the onions and cook them in the chorizo fat. When caramalised, add the garlic and spices, cooking until fragrant.

Add the stock, bring to a simmer and add the carrot and cooked squash (after removing the skin and seeds).

Add the coconut milk, blitz the soup until the right consistency and then check seasoning.

If you want, reheat the chorizo and add some balsamic vinegar. Then when the vinegar has reduced, add a drizel of honey.

Dish the soup, add the chorizo on top and any other garnishes (e.g. sesame/chili oil, cream, chives etc.).