Preheat your oven to 400ºF.
Peel and clean your squash (keep the seeds). You will find butternut is a little more dense/sweet and the acorn a bit more fibrous and carrying a bit more water.
Cut the squash in big bite-size cubes and dress them with the cumin seeds, a tablespoon of chili flakes and olive oil.
Roast them for 35-40 minutes.
While that is cooking…
Take your hydrated chickpeas and cook them for 15 minutes.
Prep your veggies.
Start to sauté the garlic, parsley, celery, kale and onion in a stock pot.
Once the onions are a bit translucent add the veggie stock, cayenne and paprika.
Bring everything to a boil and simmer for 10 minutes.
Add the drained chickpeas and simmer for 15 minutes.
Add the cubes of baked squash and simmer for 20 minutes.