Chop onion, and rosemary, and mince the garlic.

If you purchase a whole butternut squash, peel, and cube. You can also use pre-cut or frozen.

Add olive oil to a large soup pot and over medium heat sauté onion until soft and fragrant.

Add turmeric, garlic, and rosemary and stir for about 1 minute to coat the onions.

Add the rest of the ingredients, except the corn, and cover with bone broth.

Reduce heat and simmer with the lid on for 20 minutes, stirring occasionally.

Transfer half of the soup to a blender, purée until smooth and add it back to the pot along with the corn.

Stir and season with salt and pepper to taste.

Garnish with a drizzle of olive oil and a sprinkle of red pepper flakes if desired.