Preheat oven to 350 degrees F (175 degrees C).
Spread Butternut Squash (3/4 cup) evenly over a parchment covered baking sheet, drizzle with Extra-Virgin Olive Oil (1 tablespoon) and bake until tender for 30-40 minutes.
Heat Chicken Stock (4 cup) on stove on medium heat. Then reduce heat to keep warm. Meanwhile, saute White Onion (2) with extra-virgin olive oil for a few minutes, or until tender.
Once butternut squash is done, remove from oven and let cool for 10 minutes.
Add the squash, onions, stock, Fresh Turmeric (1 teaspoon), Fresh Ginger (1/2 teaspoon), Sea Salt (1 pinch), and Lemon (1/2) to a blender or food processor and give it a good blitz until creamy and smooth.
Taste test and garnish with Kale Chips (to taste) and Canned Chickpeas (to taste).
Serve and enjoy immediately!