Add olive oil to a soup pot over medium heat.
Add chopped, onion and garlic and sauté until fragrant.
Next add the cubed butternut squash, apple, turmeric, ginger, cinnamon, red pepper, black pepper and salt. Stir together using a wooden spoon and sauté together until the butternut squash is tender (about 5-8 minutes).
Add in the vegetable broth, and oat milk. Stir together and let simmer on low heat for a couple more minutes.
Use an immersion blender to blend the soup until smooth and creamy. If you don't have an immersion blender, transfer soup to a blender (1 cup at a time) and blend until smooth and creamy. Transfer to a separate bowl and continue with remaining soup.
Once the soup is smooth and creamy portion in to bowls and top with crunchy chickpeas, microgreens, more red pepper flakes, and fresh sage if desired. Enjoy!