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Dice the onion. Mince the garlic. Peel and cut the ginger. Peel and chop the carrots. Peel and dice the butternut squash.
In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 to 7 minutes. Add the garlic and ginger and cook 1 minute until lightly browned and fragrant.
Add the carrots, squash, vegetable broth, dried sage, and kosher salt and bring to a boil. Lower to a simmer and cook until carrots and squash are tender, about 10 to 15 minutes.
Add the drained and rinsed chickpeas and the coconut milk. Use a liquid measuring cup to carefully transfer the soup to a blender and blend until smooth (puree it in batches if it’s a standard size blender). Taste and add a little more salt if necessary. If desired, drizzle with a bit of coconut milk before serving.