Pre heat the oven to 180 degrees C, I use a fan assisted electric oven so please adjust according to your oven.
Place the butternut squash, parsnips and garlic on a large baking tray, add 2 tablespoons of oil, salt and pepper, make sure everything is coated in the oil then roast for 35 minutes, giving it a turnover halfway through.
While the vegetables are roasting dry fry the chorizo slices, when nice and crispy remove from the pan and place on a some kitchen paper to soak up the oil. When it has cooled chop it up into small pieces.
Now heat 1 tablespoon of oil in a large saucepan, add the onion and cook over a low to medium heat for about 10 minutes, or until they are soft and golden. Then add the spice and cook for one minute.
When the veg is soft and almost caramelised at the edges, after about 35 minutes, carefully remove the garlic from the roasting tray and carefully remove the skin and add the soft garlic to the saucepan, if there are any hard bits just discard them, stir the garlic into the onion spice mix.
Now add the roasted squash, parsnips, stock and thyme sprigs, season with a little sea salt and ground black pepper, stir and simmer for 10 minutes.
Place the drained and dry chickpeas on the oven tray the veg was on add the smoked paprika, mix well and cook in the oven for about 10 minutes, give the tray a shake half way through.
After 10 minutes remove the thyme sprigs from the soup, and blend using a hand held blender, blend until smooth.
Serve hot with the chorizo, chickpeas and some crumbled feta.