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Preheat your oven to 180. Chop your squash into slices, then spread on a tray with the chickpeas. Cover with olive oil, salt & pepper and roast for around 45 mins, until the chickpeas are crunchy.
Meanwhile, prep your sauce. Chop your onion, garlic and ginger and add to a pan with olive oil. Cook on a low heat for 10-15 mins until completely soft. Then add your curry paste and peanut butter, mix together and cook for 1 min. Add your coconut milk and stock, then season and simmer on a low heat for 5 mins.
Cook your noodles as per pack instructions.
Once your squash is ready, build your soup bowl. Start with your sauce, then add the noodles, followed by the squash and chickpeas. Top with coriander, lime and crispy chilli oil or any toppings you like.