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Toss squash, carrots, onion & apple with olive oil and seasonings. Spread onto a large baking sheet, using two if crowded.
Wrap each garlic half in foil with olive oil & salt. Add to the tray and roast everything at 425°F for about 45 minutes, until tender.
Squeeze garlic from its skin. Blend roasted ingredients in two batches, using 500 mL broth per batch and dividing ginger, cottage cheese & honey between them. Blend until smooth. Cool slightly first and follow your blender’s instructions for warm liquids.
Pour into a pot and simmer for 10-15 min, add kale and warm gently until softened. Avoid a hard boil.
Toast chickpeas in a pan with olive oil until golden. Lower heat, add chili paste & maple syrup, and toss until sticky. Watch so the syrup doesn’t burn.
Taste and adjust seasonings I added another sprinkle of the same spices! Add broth if you like it thinner.
Top with chickpeas, olive oil & chili flakes. Serve with a buttered baguette.