Quick Butternut Squash Soup with Carrots, Apple and Crispy Chickpeas

Ingredients

• 1 tsp salt
• 1 medium yellow onion (~150 g), chopped
• 2 garlic cloves, minced
• 2 medium carrots (~200 g), peeled and sliced into thick coins
• 1 medium butternut squash (~1.2 kg), peeled, de-seeded and cubed
• 1 1/2 tbsp bouillon powder (equals 1 1/2 cubes)
• 3 fresh sage leaves, chopped (can be left out)
• 1 large apple, peeled and chopped
• 1/4 tsp cayenne pepper
• 1/4 tsp ground nutmeg
• 1 tsp apple cider vinegar
• Canola oil, salt and black pepper