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.
Add turmeric, chili flakes and garlic and stir for about 1 minute.
Add the rest of the ingredients, a pinch of salt and bring to the boil.
Reduce the heat, cover the pot and let it simmer for about 20 minutes, stirring occasionally.
When the butternut squash is soft, remove the pot from the heat.
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.
Serve with a drizzle of extra virgin olive oil, fresh parsley and crusty bread.
Parsley pesto (see notes)
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.
Notes
Parsley pesto: you can either make a small quantity of pesto following the recipe, it's enough for 4 servings. Alternatively, if you have plenty of fresh parsley, you can follow this recipe and make a big batch of pesto, use some for the soup, and then freeze the rest according to the recipe card.
Leftover: it keeps well in the fridge for up to 3 days. It’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.
Rosemary: I've got a massive bush of rosemary in my garden, and I always use a fresh sprig. If you use a fresh rosemary sprig, keep in mind it will lose its leaves into the soup. They don't bother me, but you might want to take them off before serving, or to chop them before cooking : )
Turmeric: this spice adds a lovely color and great health benefits since it works as a powerful antioxidant, anti-inflammatory, and anti-cancer spice when combined with a pinch of black pepper. Although turmeric is not as commonly used in Italian cooking, I love adding some of this golden spice to my soups, but feel free to skip it.
NOTE: nutritional values are estimates only and are calculated per each serving (the parsley dressing is not included).