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. 