Start by roasting the squash and chickpeas. You can do this at the same time to cut down on total cook time. Or you can roast the acorn squash ahead of time in a slow cooker. For the squash, cut in half and place cut side down on a baking sheet lined with parchment paper.

Prep the chickpeas by rinsing and draining them from the can. Place in a bowl and drizzle on the olive oil, making sure each bean gets coated. Then sprinkle in the cayenne and a generous amount of salt and pepper. Place on a baking sheet lined with a baking mat (or parchment paper).

Roast the squash and chickpeas at 400°F for about 35 minutes. Depending on the size of your squash, you may need to roast for an additional 5-10 minutes. Test them by seeing if they can easily be punctured with a fork.

While those roast, in a pot or saucepan add the remaining 1 tablespoon olive oil over medium heat. Add in the finely chopped onion and saute until it begins to brown. Remove from heat.

Once your squash is ready, scoop out and discard the seeds. Then scoop out the soft insides and place in a blender. Add the cooked onion and the orange juice. Puree until smooth. Depending on your blender size, you may need to do this in two batches. You could also do this step directly in the pot using an immersion blender. Up to you.

Once smooth, return the mixture to your pot. Whisk in the stock over medium/high heat. Taste and season with salt or pepper as needed. If you want to add a little richness to your soup, feel free to pour in a little cream or stir in some Greek yogurt.