Preheat oven to 425F. Line a baking pan with parchment paper.
In a large bowl, mix together the flour, baking powder, baking soda, salt, chives, and parmesan.
Add in the extra virgin olive oil, then use a fork to mix it together.
Add in the butternut squash soup, then mix until incorporated. On cleaned and floured surface, knead the dough 3-4 times. Roll out to 1/2"-3/4" thick using a 2 1/2" diameter cookie cutter.
Evenly distribute the biscuits on the prepared baking pan, about 1/2" space inbetween each. Lightly drizzle each biscuit with a little olive oil and a dash of flaky sea salt (optional).