Step 1

In a large pot heat gently 1 Tbsp of olive oil, then add diced onion cook for about 5 minutes or until the onion starts to soften.

Step 2

Add turmeric, chili flakes and garlic and stir for about 1 minute.

Step 3

Add the rest of the ingredients, a pinch of salt and bring to the boil.

Step 4

Reduce the heat, cover the pot and let it simmer for about 20 minutes, stirring occasionally.

Step 5

When the butternut squash is soft, remove the pot from the heat.

Step 6

Remove the sprig of rosemary, transfer half od the soup into a blender, puree until smooth, and return it back to the pot.. Mix well, taste and adjust seasoning according to your taste.

Step 7

Serve with a drizzle of extra virgin olive oil, fresh parsley and crusty bread.

Step 8

Blend the parsley leaves with the garlic and the extra virgin olive oil (2 Tbsp if you like more dressing). Alternatively, you can chop parsley and garlic and mix them with the olive oil.