Preheat your oven to 400°F (200°C). Drizzle the cut sides of the acorn squash with olive oil, and season with salt and pepper. Place the squash halves face down on a baking sheet and roast for 30-35 minutes, or until the flesh is tender. Once done, let it cool slightly, then scoop out the flesh and set aside.

While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pot and set it aside.

In the same pot, add another tablespoon of olive oil if needed, and sauté the chopped onion until translucent. Add the minced garlic, ground cumin, and smoked paprika, stirring for about 1 minute until fragrant.

Add the roasted acorn squash to the pot, along with the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. Use a blender or immersion blender to puree the soup until smooth.

Return the cooked chicken to the pot and stir in the coconut milk if you're using it. Add the baby spinach and let it wilt in the soup. Taste and adjust seasoning as needed.

Ladle the soup into bowls, garnish with fresh thyme, and enjoy your comforting bowl of Chicken Acorn Squash Soup!