Steam the squash for 8 minutes. Drain and grind it with 3/4 of the boiled chickpeas and half of the salt. Reserve.

Soak apricots in warm water for 2 mins. Mince finely and reserve.

In a soup pot, warm olive oil. Saute chopped onions and garlic. Now add the squash-chickpea puree, homemade veg stock, chopped apricots, remaining salt, a pinch of white pepper and bring to a simmer.

Now lower the flame and add the almond meal (2 tsp) and turn off the stove.

Add the lemon juice and adjust salt and seasonings. Finish with cream, if using, remaining chickpeas and serve immediately.

Serve warm with croutons or any homemade bread.