In Saucy set over medium heat, melt the ghee to coat the pan. Add the onions and a generous pinch of salt. Cook until the onions are softened and begin to caramelize around the edges, about 10 minutes. Add the garlic, curry powder, chili powder, and thyme. Stir to coat, and cook for another minute or two until the flavors have bloomed. Add the winter squash, chicken stock, bay leaf and a generous pinch of salt. Bring to a boil, then lower to maintain a gentle simmer.
Cook until the squash is just tender. Transfer ⅓ of the pan’s contents to a blender, and blend until smooth. While this step isn’t entirely necessary, it helps to make the soup creamier without the addition of cream. Return this puree to the pan, and add the chickpeas and farro. Simmer for another 15 minutes. Take off the heat and season with a small splash of apple cider vinegar and a pinch of salt. Taste for seasoning and adjust if necessary.
Serve topped with a generous dollop of crème fraîche and a sprinkle of fresh thyme.