In a large heavy bottomed pot (such as a cast iron enamelled dutch oven), heat the olive oil over a medium heat and sauté the chopped shallots and garlic with a good pinch of salt and pepper.

Peel and chop the butternut squash, apple, and celeriac.

Once the shallot and garlic have softened, pour in the white wine. Let that bubble for a minute or so and scrape any brown bits off the bottom of the pot with a wooden spatula.

Pour in the chicken broth and add the butternut squash, apple, celeriac, and bay leaves. Add another good pinch of salt. Put the lid on and let the soup simmer for a half hour or until the butternut squash and celeriac are very soft.

Remove the bay leaves and puree the soup with a stick (hand held) blender or a regular countertop blender.

Add the cream and check the seasoning. Add more salt and pepper if needed. Serve with a garnish of chopped apple and pumpkin seeds.