Step 1: 1. Cut the onion, carrots and celery into a bowl.
Step 2: add the garlic, rosemary and chill flakes into the mixture.
Step 3: 2. Add oil to a soup pan and let it heat.
Step 4: 3. When the oil is hot add the mixture into the bowl.
Step 5: 4. Leave for 10 minutes to cook, while it cooks make up the stock and prepare the squash.
Step 6: 5. Once the veg is cooked add the squash and then the stock to the pan.
Step 7: 6. Let the mixture get to boiling point before reducing the heat and leaving to simmer for 30 minutes.
Step 8: 7. Once the mixture has been left for 30 minutes, remove from hob to cool for 5 minutes.
Step 9: 8. Blend the mixture to smooth consistency.
Step 10: 9. Transfer to container if you plan to freeze.
Step 11: 8. Add some cubed hot bread for extra taste.