To make this soup, start by heating a large pot over medium heat. Add the Italian sausage along with the fresh thyme, red pepper flakes, Italian seasoning, and turmeric.

Use a wooden spoon to break the sausage into small pieces as it cooks. Once the sausage is about halfway browned, add the orzo (or stelline) directly to the pot. Toast the pasta for 1-2 minutes, stirring often, until it turns lightly golden and fragrant.

Next, mash the garlic and add it to the pot along with the cubed butternut squash. Pour in the chicken broth and give everything a good stir to combine.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 10 minutes, or until the butternut squash is fork tender.

When the squash is cooked through, remove the pot from the heat.

Add the fresh spinach and stir until the leaves are wilted. Pour in the heavy cream (or coconut milk) and mix until the soup becomes silky and creamy.

Finally, stir in the grated parmesan cheese until melted and incorporated.

Taste and season with salt and pepper as needed. Serve warm and enjoy!