Preheat oven to 400°F. Rub each of the butternut squash halves with olive oil and place on a large baking sheet, flesh side up. Roast 50 to 60 minutes, until flesh is fork-tender. Let cool, then scrape out the flesh into a blender. Blend on high speed with 1 cup of the vegetable stock.

While the squash is roasting, sauté the onion in the butter until translucent (6–8 minutes) in a dutch oven or large stock pot. Add the thyme, turmeric, pepper, and salt; cook for 1 minute longer. Add the calendula petals last, with another cup of stock. Let everything simmer for 5 minutes.

Blend onion mixture with the squash mixture and then return everything back to the pot. Add in garlic and lemon juice and heat back up.

Place soup in bowl and garnish with crispy chickpeas, purple cabbage, and handful of microgreens.