Heat Rosemary Olive Oil in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Season with ½ teaspoon of Spicy Caribbean Chicken Rub to start. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.

Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in balsamic and yogurt. Season with spice rub to taste and add salt and pepper if desired. Simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives and drizzle of Rosemary Olive Oil.