Winter Squash Chickpea Soup with Sage Harissa and Hazelnuts

Name: Winter Squash & Chickpea Soup with Sage, Harissa, and Hazelnuts
Ingredients: 1 kabocha or butternut squash (approx. 2-3 lbs.); 1 cup dried chickpeas (or 2 cans); 1 bay leaf; 1 tablespoon avocado oil (or other cooking oil); 1 red onion, chopped; 4 to 5 sage leaves, rolled tightly and sliced into thin strips; 1 teaspoon fresh thyme; 1 garlic clove, minced; 4 to 6 cups chickpea cooking liquid or vegetable stock (or water); 1 lemon, juiced; for garnish: 1/4 cup harissa, 1/2 cup whole hazelnuts, raw, 8 sage leaves; olive oil, for frying sage leaves; sea salt and black pepper