Preheat oven to 400 degrees F. In a large bowl combine parsnips, sweet potatoes, 2 tablespoons olive oil, rosemary and salt. Toss to coat. Mix.

Bake in a single layer on a parchment lined baking sheet for 30 minutes, or until lightly browned and soft.

Heat remaining 1 tablespoon olive oil in a pot over medium heat and add onion. Cook for a couple minutes until lightly browned.

Add white wine and let the mixture bubble up for a couple minutes.

Add broth, bring to a boil. Cook for 1-2 minutes.

Add coconut milk, salt to taste and crushed red pepper flakes. Bring to a boil.

Add squash and sweet potatoes to the pot. Cook for a couple minutes.

Remove from heat and puree with an immersion blender, food processor or blender.

Garnish with extra rosemary, swirl of olive oil and pinch of crushed red pepper flakes.