Place all the curry powder spices except the turmeric into a small frying pan and heat until they start to give off a strong smell.
Transfer the spices to a mortar and pestle and grind until they form a fine powder.
Add the turmeric and mix in.
Cut your squash into 4 - 6 pieces. Be careful doing this. I remove the stalk end as this is really difficult to cut through.
You can scrape out the squash seeds or choose to leave them in and cook them.
Add to a baking tray with the halved onions and drizzle generously with olive oil.
Sprinkle over the curry powder, you will have some left over for the next time you do this dish.
Set up your Egg for an indirect cook with the convEGGtor and stainless grid at around 200°C.
Add a couple of apple wood chunks (or some chips) to the charcoal.
Roast for about 40 minutes until the squash softens slighly.
Pour in the coconut milk and the chicken stock.
Cook for a further 20 minutes.
Add some fresh coriander.
Blend the soup, take care when blending hot liquids.
Season to taste.
Serve the soup with a sprinkle of coriander and serve.
