Directions

• Preheat oven to 400°F.
• Place diced squash, sweet potato, and carrots on a cookie sheet. Sprinkle with 1 tablespoon of olive oil and sea salt. Roast in the oven for 40 minutes, flipping the vegetables half-way through. Remove from oven and set aside.
• In a large pot, heat remaining 1 tablespoon of olive oil. Sauté onions until they are translucent. Add garlic and cook for 1 minute more. Stir in the celery and apple and continue to sauté until vegetables begin to caramelize, about 5 minutes. Add roasted vegetables, stir to combine.
• Pour in chicken broth, water, lemon juice, and Chardonnay. Season with nutmeg, thyme, sage, marjoram, bay leaf, and cayenne pepper.
• Bring soup to a boil, reduce heat and simmer 20 to 25 minutes.
• In small batches, carefully puree soup in a blender. Return to pot and slowly whisk in milk. Remove from heat.
• Chive OilIn a food processor, combine olive oil and fresh chives. Pulse until smooth. Serve soup and drizzle with chive oil.
• Soup can be stored in an airtight container in the fridge or it can be frozen for future use.