Roasted Butternut Squash Soup Recipe by Tasty

Ingredients

• 2 butternut squashes, peeled, seeded and cut into 2 in (5 cm) cubes
• 4 tablespoons olive oil, divided
• 2 ½ teaspoons kosher salt, divided
• 4 tablespoons unsalted butter, divided
• 1 large white onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 cup dry white wine
• 8 cups vegetable broth
• ½ cup heavy cream, plus more for serving
• ½ cup walnuts, toasted
• 8 teaspoons chive oil, for serving
• 2 cups ice
• 8 cups water, divided
• ½ oz fresh chives
• ¾ cup neutral oil