Rub the cut sides of the squash pieces with the olive oil and then place skin side-down on a rimmed baking sheet. Bake at 375 F for 50 minutes, or until a fork easily pierces the flesh. Let cool on the counter until they're safe to handle.

In a large frying pan, brown the chorizo over medium for about 10 minutes, or until crumbly and cooked through. Transfer the chorizo to a separate bowl and then add the butter to the same frying pan. Once melted, add the shrimp to the pan and cook on each side for about 2 minutes, or until pink and no longer translucent. Once in the pan, season the shrimp with 1 teaspoon of sea salt and the juice of one of the limes. Turn the heat off, add the chorizo back to the pan, stir to incorporate, and cover to stay warm while you finish preparing the soup.

For the kabocha squash soup, scrape the flesh of the squash into a medium-sized sauce pan over medium heat. Add the coconut milk, broth, cayenne, and remainder of sea salt. Stir and then using an immersion blender (or by pouring into a regular blender), blend the soup until smooth. Bring the soup up to a simmer, add the rest of the lime juice, stir, and taste to see if it needs any more salt.

Add any additional salt you think it needs and then serve in individual bowls with a scoop of the chorizo shrimp on top. Garnish with fresh cilantro and jalapenos, if desired, and enjoy!

Note for storing leftovers: I just added the chorizo and shrimp into the leftover soup and stored it as one dish. It reheated well and was delicious like this, too!