1 3/4 cups apple cider
1 cup water
2 Tbsp. vegetable bouillon
1 Tbsp. apple cider vinegar
1/2 tsp. hot sauce, or to taste
1/2 tsp. freshly ground black pepper
1/4 tsp. kosher salt, or to taste
3 Tbsp. finely chopped fresh sage, divided
2 1/2 lbs. butternut squash, peeled, seeded, and chopped into 1-inch pieces (about 4 1/2 cups)
3 ribs celery, finely chopped
2 red bell peppers, chopped
2 Granny Smith apples, peeled and coarsely chopped
3/4 cup finely chopped shallots
1 (15 oz.) can chickpeas, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
2 Tbsp. raw pumpkin seeds (optional garnish)
fresh sage leaves (optional garnish)